Wild Mushroom and Roasted Garlic Frittata

24 04 2010
I made a huge batch of roasted garlic a while back and froze them. They are great to have on hand to add to all sorts of recipes. Roasting the garlic mellows the flavor and adds a subtle garlic taste to your dish rather than the pungency of raw garlic. Look to my next post on how to roast garlic. My family ate this for dinner last night and loved it. You can use any mixture of mushrooms like shiitake, portobello, oyster, or chanterelles. The jalapeno adds a little kick but it can be omitted if you prefer a milder dish.

10 cloves roasted garlic, peeled and smashed into a paste

1 pound mixed wild mushrooms, sliced thinly

2 green onions, minced

1/4 cup minced fresh basil

8 eggs, beaten

1/2 cup freshly grated Parmesan cheese

6 sundried tomatoes, marinated in oil, thinly sliced

1 fresh jalapeno, minced

2 oz soft goat cheese

2 tbsp pine nuts

1/4 cup unsalted butter

Preheat the oven to 325 degrees. Beat the eggs in a bowl and add in the green onion, basil, sundried tomatoes, and jalapeno. Season with some sea salt and pepper. Place the pine nuts on a baking sheet and toast in the oven until golden.

Place a 12 inch oven proof skillet over medium-high heat. Add in the butter. When the butter melts, add the mushrooms and garlic paste. Saute the mushrooms until they have completely released all of their liquid. Pour the egg mixture into the pan. Evenly distribute mushrooms throughout the egg. Then place the skillet into the hot oven  and bake uncovered 15 minutes until the egg mixture sets.

Turn the oven setting to broil. Scatter the goat cheese and pine nuts across the top of the frittata. Put under the broiler to melt the cheese and serve hot.


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