mushroom and tarragon frittata
Great for brunch or light supper. Use any mix of mushrooms, or all one kind.
prep time
5 Min
cook time
25 Min
method
Bake
yield
2-4 serving(s)
Ingredients
- 1 tablespoon olive oil
- 1 shallot, chopped
- 12 ounces mushrooms, chopped
- 1/4 cup fresh tarragon leaves, chopped
- 6 large eggs (8 eggs for a 12” skillet)
- 1/4 cup milk
- 2 cloves garlic, minced
- 1/4 teaspoon sea salt
- ground black pepper, to taste
- 1/3 cup grated pecorino or parmesan cheese
How To Make mushroom and tarragon frittata
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Step 1Preheat the oven to 400°F.
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Step 2Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat
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Step 3Add the shallot, and a pinch of salt and pepper and cook until beginning to soften, about 3 minutes
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Step 4Add the mushrooms, stir, and cook until soft and tender, about 8 minutes, stirring only occasionally
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Step 5Whisk the eggs, milk, garlic, and salt until well combined.
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Step 6Stir in the tarragon, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the pecorino and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
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