Description
A delicious and easy recipe for a frittata made with foraged wild garlic and mushrooms, perfect for a quick meal.
Ingredients
Scale
- 8 large eggs
- 1 cup fresh wild garlic leaves, chopped (or substitute with 1/2 cup green onions)
- 1 cup mushrooms, sliced (such as cremini or button)
- 1/2 cup milk
- 1 cup shredded cheese (such as cheddar or mozzarella)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. Stir in the chopped wild garlic and cheese.
- In a large oven-safe skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for about 5 minutes, or until they are soft and lightly browned.
- Pour the egg mixture over the sautéed mushrooms in the skillet. Cook for 2-3 minutes on the stovetop, gently stirring to ensure the eggs are evenly distributed.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and lightly golden on top.
- Remove from the oven and let it cool for a few minutes. Slice into wedges and garnish with fresh herbs if desired.
Notes
- For added flavor, consider including cooked bacon or sausage in the frittata.
- Experiment with different vegetables such as spinach, bell peppers, or zucchini for a unique twist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 400mg
Keywords: Foraged Wild Garlic & Mushroom Frittata