INGREDIENTS:
- olive oil
- unsalted butter
- potatoes
- green onions
- mixed wild mushrooms (I used petite baby bellas and baby shiitake)
- garlic clove
- fresh thyme
- large eggs
- milk
- Parmesan
- salt & freshly ground black pepper
- red pepper flakes
- crumbled feta
INSTRUCTIONS:
Preheat the broiler.Place a 12-inch ovenproof skillet on the stovetop, over medium-high heat, and add olive oil and butter.When the butter is melted, add the potatoes and a sprinkle of salt and pepper.Cook the potatoes, stirring frequently, until they begin to soften, about 5 minutes.Add the mushrooms, green onions, garlic and thyme.Cook until the mushrooms have released their liquid and are dry, about 4 minutes.
What you’ll have is a stunning mélange of savory vegetables with perfectly crisped potatoes all golden and creamy from the combination of olive oil and butter they’re sautéed in.
In a medium bowl, whisk together the eggs, milk, Parmesan, salt, pepper and red pepper flakes. Set aside.Spread the mushroom mixture evenly over the bottom of the pan and sprinkle the feta over the top.Pour the eggs evenly over the vegetables and reduce the heat to low.Cover the pan and cook for two minutes.Remove the lid and transfer the pan to the broiler.Broil until the top is lightly browned and the eggs have firmed up in the center, about 4 minutes.Remove the frittata from the oven and let it rest for 3 minutes.Serve hot or at room temperature.
COOK’S NOTES FOR WILD MUSHROOM, GREEN ONION & FETA FRITTATA:
To test the doneness of the frittata, press the center lightly, if it feels firm, it’s done.Once the frittata is slightly cooled, slice and top with more feta, Parmesan, red pepper and fresh thyme.I love the varied textures and colors of this dish.Creamy eggs and sautéed veggies are a match made in heaven!
(Source: https://www.ciaochowbambina.com/wild-mushroom-green-onion-feta-frittata/)
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