Wild Mushroom Frittata #SundayFunday

I served up this delicious Wild Mushroom Frittata for lunch while my sister-in-law was visiting from California and had a friend over.  It is a quick, easy, and elegant brunch dish or light dinner.  I served it with a kale salad and croissants.

The Sunday Funday Bloggers are cooking up Wild Foods today......

Camilla of Culinary Cam is hosting our group this week and asked us to share a recipe that includes Wild Foods.  Cam loves to forage and shares a lot of "wild foods" on her blog.  I'm not much of a forager, but I am lucky enough to have family, friends, and neighbors who share their hunting and foraging bounty with me.  

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For this event, however, I foraged in the mushroom section of my local grocery store and got a wild mushroom mixture to make this frittata.  Let's see how the others went wild today.......

• Chive Blossom Salt by Amy's Cooking Adventures
• Dandelion Salad with Warm Bacon Vinaigrette by Food Lust People Love
• Porcini Risotto by Culinary Cam
• Rosehip Jelly by A Messy Kitchen
• Thel Ghosalyachi Bhaji by Sneha's Recipe
• Wild Mushroom Frittata by A Day in the Life on the Farm

When Cam first announced this theme, I was reading the 4th book in the Georgiana Germaine series. Georgiana, who goes by Gigi, was a police detective who, after a devastating loss, stepped away from society for a while.  When she was ready to return to her former life, she discovered she would rather be a private detective working with the police than an employee.

Gigi, was very close to her father, who was also a police detective and has fond memories of sharing breakfast with him each morning.  Her favorite food is eggs.  Each of these novels reads like an episode of a television series.  Each starts with a murder that Gigi, her friends, and family solve by the end of the episode or novel.

Since the theme was announced, I have finished the series.  The series has 10 books.  I'm not sure if there will be others in the series.

Besides a murder in each novel that wouldn't be solved without Gigi, who often gets messages from the deceased in her dreams, the other common thread is meals that include eggs.   For the first novels I read in this series, I shared Uovo al Cirighet and Suffocated Eggplant and Scrambled Eggs.

Since I was making this frittata for Sunday Funday, I decided to include this series review.  Gigi would love this meal.

Entrees, Eggs, Meatless, Vegetarian, Breakfast, Brunch, Lunch, Dinner

Entrees

Italian

Yield: 8 servings

Author: Wendy Klik

Wild Mushroom Frittata

Perfect for brunch, lunch, or a light dinner, this frittata is filled with wild mushrooms, potatoes, peas, scallions, and cheese for a complete meal in one pan.

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

Ingredients

• 10 eggs
• 3 T. milk
• salt and pepper, to taste
• pinch of nutmeg
• pinch of cayenne pepper
• 3 T. Butter
• 4 new potatoes, cut into 1/4" dice
• 1 bunch scallions, white and light green parts, sliced
• 12 oz. assorted wild mushrooms, chopped into bite-size pieces
• 2 cloves garlic, minced
• 1/2 t. dried thyme
• 1 c. frozen peas, thawed
• 3/4 c. shredded Cheddar or Colby Cheese

Instructions

1. Whisk together the eggs and milk, season with salt, pepper, nutmeg, and cayenne.
2. Heat the butter in a large oven-safe skillet over medium-high heat. Once the butter melts, add the potatoes, season with salt and pepper, and cook, stirring occasionally, until they begin to soften.
3. Add the scallions, mushrooms, garlic, and thyme. Season with salt and pepper, then cook until the mushrooms are tender and the liquid they release has evaporated. Stir in the peas and spread the filling evenly over the bottom of the pan.
4. Pour the eggs over the vegetables, tilt the pan to spread them evenly, and sprinkle the cheese on top. Reduce the heat to low, cover the pan, and cook for 2 minutes. Remove the lid, transfer the pan to a preheated broiler, and cook for about 5 minutes, until the eggs have set in the center of the frittata.
5. Remove from the oven and rest for at least 3 minutes before cutting into wedges and serving. Can be served warm or at room temperature.

Notes

Adapted from a recipe found at Epicurious.

Nutrition Facts

Calories

212

Fat (grams)

14 g

Sat. Fat (grams)

7 g

Carbs (grams)

10 g

Fiber (grams)

2 g

Net carbs

8 g

Sugar (grams)

3 g

Protein (grams)

13 g

Sodium (milligrams)

213 mg

Cholesterol (grams)

227 mg

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