Wild Garlic Mushroom Frittata (baked eggs)
Try this hearty morning recipe for your next Sunday brunch.
Prep Time: 10 minutes - Cook Time: 25 minutes - Total Time: 35 minutes
Yield: 6 - 8 People
2 Tbsp Wild Garlic Dried Herb Blend
2 Tbsp Milk
2 Tbsp Olive Oil (Caramelized Garlic or Sweet Cream Butter)
2 – 3 cups Crimini Mushrooms, cut into quarters
2 tsp Sea Salt (Smokey Bacon or Sriracha)
¼ cup Parmesan Cheese
Preheat the oven to 400℉.
In a medium size bowl, whisk together the eggs, Wild Garlic Dried Herb Blend, and milk. Set aside.
Heat a 10" – 12” oven safe skillet with olive oil. Once hot, add the mushrooms and cook until they begin to sweat their liquid, 3 - 5 minutes. Season with salt and spread evenly across the pan.
With the heat at medium, pour the egg mixture over the mushrooms and resist the urge to stir!
Allow to cook on the stove until the edge of the eggs begin to set, about 5 minutes.
Sprinkle with cheese and transfer to the oven. Let the frittata cook another 5 – 10 minutes until the inside is set (not jiggly).
Enjoy for breakfast, lunch, dinner, or as a snack!