Mushroom Frittata with Endive Salad
Mushroom Frittata with Endive Salad might be just the main course you are searching for. One serving contains 468 calories, 26g of protein, and 33g of fat. This gluten free recipe serves 4 and costs $3.88 per serving. This recipe is liked by 90 foodies and cooks. It is brought to you by Foodnetwork. If you have fresh tarragon, eggs, mushrooms, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is outstanding. If you like this recipe, take a look at these similar recipes: Mushroom, Endive, & Green Bean Salad With Truffle Oil Vinaigrette, Mushroom Frittata, and Mushroom Frittata.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
3 Campari or other small vine-ripened tomatoes, chopped
8 large eggs
4 heads endive, sliced crosswise
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh tarragon
3/4 cup grated gruyere cheese (about 3 ounces)
Juice of lemon
Kosher salt and freshly ground pepper
8 ounces assorted mushrooms, sliced
3 tablespoons extra-virgin olive oil
1 bunch scallions, chopped
2 tablespoons unsalted butter
Equipment:
oven
whisk
bowl
frying pan
Cooking instruction summary:
Set a rack in the upper third of the oven; preheat to 450 degrees F. Whisk the eggs in a large bowl until foamy. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until golden, 3 to 4 minutes. Reduce the heat to medium. Add the butter, scallions, parsley, tarragon, 1/4 teaspoon salt and a few grinds of pepper. Cook until the scallions are wilted, about 3 minutes. Pour the beaten eggs into the skillet in an even layer and cook until they start browning, about 3 minutes; sprinkle with the cheese. Transfer the skillet to the oven and bake until set, about 5 minutes. Meanwhile, combine the endive and tomatoes in a bowl. Add the lemon juice, the remaining 2 tablespoons olive oil, and salt and pepper. Toss and serve with the sliced frittata. Photograph by Antonis Achilleos
Step by step:
1. Set a rack in the upper third of the oven; preheat to 450 degrees F.
2. Whisk the eggs in a large bowl until foamy.
3. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat.
4. Add the mushrooms and cook, stirring occasionally, until golden, 3 to 4 minutes. Reduce the heat to medium.
5. Add the butter, scallions, parsley, tarragon, 1/4 teaspoon salt and a few grinds of pepper. Cook until the scallions are wilted, about 3 minutes.
6. Pour the beaten eggs into the skillet in an even layer and cook until they start browning, about 3 minutes; sprinkle with the cheese.
7. Transfer the skillet to the oven and bake until set, about 5 minutes.
8. Meanwhile, combine the endive and tomatoes in a bowl.
9. Add the lemon juice, the remaining 2 tablespoons olive oil, and salt and pepper. Toss and serve with the sliced frittata.
10. Photograph by Antonis Achilleos
Nutrition Information:
covered percent of daily need
