Frittata of Wild Mushrooms and Muenster Cheese
After Harrison was born, we would put him in the stroller and walk to the Dupont Circle Farmers’ Market on Sunday with our German shepherd, Samson, in tow. We’d get mushrooms from the mushroom lady and eggs from the egg guy, then go home and make frittatas. The mushrooms you add don’t have to be wild—you could just use button mushrooms or cremini—but Todd and I really love shiitake and oyster mushrooms because they have more depth.
- 12 jumbo eggs
- 1/2 cup whole milk
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 pound mixed wild mushrooms (any varieties you wish)
- 2 cups (about 1/2 pound) fresh baby spinach, coarsely chopped, washed and spun-dry
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon unsalted butter
- 1 cup (about 4 ounces) grated Muenster cheese
- Preheat the oven to 350 degrees. Whisk together eggs and milk in large bowl; set aside. Heat oil in an 11-inch ovenproof, nonstick sauté pan over medium heat. Add garlic and mushrooms, sauté until soft—about 3 minutes. Add spinach and cook, stirring, for one minute. Stir in salt, pepper and parsley; cook until the vegetables are cooked—about 2 minutes more. Transfer vegetables to a medium bowl and set aside.
- In the same sauté pan, melt butter over medium heat, coating evenly. Stir egg mixture again, then pour into the pan. Gently fold in cooked vegetables and about half of the cheese. Cook, without stirring, for 3 minutes, leaving the heat at medium so the bottom of the frittata does not brown—it will also cook in the oven for a while and you don't want the bottom to get too caramelized. Transfer the pan to the oven and bake until the frittata is set, about 12 to 15 minutes. Sprinkle the remaining cheese over the top of the frittata when about 5 minutes of baking time remains. Remove the frittata from the oven and allow to rest for 5 minutes. Cut into wedges and serve warm, with a dollop of sour cream or rémoulade.
- Photography by Renee Comet