Wild Mushroom Frittata
- 2 tbsp extra virgin olive oil
- 3/4 lbs. fresh Chantarelle, Lemon Oyster, Porcini, chopped
- 2 garlic cloves
- 1 tsp. fresh thyme leaves
- 2 tbsp. chopped flat-leaf parsley
- 8 large eggs
- 2 tbsp. milk
- Salt and pepper to taste
Heat 1 tablespoon of olive oil in a large heavy nonstick skillet over medium-high heat until hot. Add the mushrooms and sear, tossing them in the pan for about 8 minutes. Turn the heat to medium, add 1 teaspoon olive oil and the garlic, thyme, parsley, salt and pepper. Cook, stirring, for another 2 to 3 minutes, until the mushrooms are tender and fragrant. Remove from the heat, taste, and adjust seasoning.
Heat the broiler. Heat a heavy ovenproof 10-inch nonstick over medium-high heat. Meanwhile, beat the eggs and milk together in a large bowl. Stir in ? teaspoon salt, some pepper and add the mushrooms. Add the remaining 1 tablespoon of olive oil to the pan, and when it is hot, add the eggs and mushrooms. Shake the pan and lift the edges of the eggs as they set, tilting the pan to distribute them and let them underneath the mixture. When the eggs have just about set, transfer the pan to the broiler, about 3 inches from the heat. Broil until the top of the tortilla is set, 1 to3 minutes. Remove from the heat and serve hot or warm.