mushroom and tarragon frittata
(3 ratings)
Great for brunch or light supper. Use any mix of mushrooms, or all one kind.
(3 ratings)
yield
2 -4
prep time
5 Min
cook time
25 Min
method
Bake
Ingredients For mushroom and tarragon frittata
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1 Tbspolive oil
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1shallot, chopped
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12 ozmushrooms, chopped
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1/4 cfresh tarragon leaves, chopped
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6 lgeggs (8 eggs for a 12” skillet)
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1/4 cmilk
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2 clovegarlic, minced
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1/4 tspsea salt
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ground black pepper, to taste
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1/3 cgrated pecorino or parmesan cheese
How To Make mushroom and tarragon frittata
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1Preheat the oven to 400°F.
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2Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat
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3Add the shallot, and a pinch of salt and pepper and cook until beginning to soften, about 3 minutes
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4Add the mushrooms, stir, and cook until soft and tender, about 8 minutes, stirring only occasionally
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5Whisk the eggs, milk, garlic, and salt until well combined.
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6Stir in the tarragon, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the pecorino and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
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