This Wild Mushroom Frittata is a savory, earthy dish that combines the nutty flavors of wild mushrooms with creamy eggs and aromatic herbs. Ideal for breakfast, brunch, or even a light dinner, this recipe is quick to make yet bursting with elegance and flavor. Whether served with a fresh salad or a crusty slice of bread, it’s sure to be a crowd-pleaser. Let’s get cooking!
Ingredients
- 1 cup wild mushrooms (e.g., crimini and portobello, sliced)
- 1 tablespoon unsalted butter
- 2 tablespoons extra virgin olive oil
- 2 teaspoons TLC Original House Seasoning (or your favorite all-purpose seasoning blend)
- ½ tablespoon dried thyme
- 4 large eggs
- 1 tablespoon milk (nut or dairy, as preferred)
Instructions
- Prepare the Mushrooms: Heat a skillet over medium heat and add the butter and olive oil.Once the butter is melted, add the sliced wild mushrooms and sauté until golden and tender, about 5-7 minutes.Sprinkle the mushrooms with TLC Original House Seasoning and dried thyme, stirring to combine. Remove from heat and set aside.
- Prepare the Egg Mixture: In a medium bowl, whisk together the eggs and milk until well blended. Add a pinch of additional seasoning if desired.
- Assemble the Frittata: Preheat your oven’s broiler. Return the skillet with the mushrooms to low heat. Pour the egg mixture over the mushrooms, ensuring an even distribution. Cook over medium heat for 4-5 minutes, or until the edges begin to set but the center is still slightly runny.
- Finish Under the Broiler: Transfer the skillet to the oven and broil for 2-3 minutes, or until the top is golden and puffed. Watch closely to prevent burning.
- Serve: Remove the frittata from the oven and let it cool for a minute before slicing.
Conclusion
This Wild Mushroom Frittata is an elegant yet simple dish that highlights the umami flavors of mushrooms with the creamy richness of eggs. Perfect for any meal of the day, it’s both versatile and satisfying. Try it for your next brunch gathering or a quick weeknight dinner—either way, it’s bound to impress!
Savory Wild Mushroom Frittata: A Perfect Brunch Delight
A quick and delicious Wild Mushroom Frittata withearthy mushrooms, eggs, and aromatic herbs, perfect for brunch or a light meal.
Ingredients
- 1 cup wild mushrooms e.g., crimini and portobello, sliced
- 1 tablespoon unsalted butter
- 2 tablespoons extra virgin olive oil
- 2 teaspoons TLC Original House Seasoning or your favorite all-purpose seasoning blend
- ½ tablespoon dried thyme
- 4 large eggs
- 1 tablespoon milk nut or dairy, as preferred
Instructions
- Prepare the Mushrooms: Heat a skillet over medium heat and add the butter and olive oil. Once the butter is melted, add the sliced wild mushrooms and sauté until golden and tender, about 5-7 minutes. Sprinkle the mushrooms with TLC Original House Seasoning and dried thyme, stirring to combine. Remove from heat and set aside.
- Prepare the Egg Mixture: In a medium bowl, whisk together the eggs and milk until well blended. Add a pinch of additional seasoning if desired.
- Assemble the Frittata: Preheat your oven’s broiler. Return the skillet with the mushrooms to low heat. Pour the egg mixture over the mushrooms, ensuring an even distribution. Cook over medium heat for 4-5 minutes, or until the edges begin to set but the center is still slightly runny.
- Finish Under the Broiler: Transfer the skillet to the oven and broil for 2-3 minutes, or until the top is golden and puffed. Watch closely to prevent burning.
- Serve: Remove the frittata from the oven and let it cool for a minute before slicing.