This is such an easy and elegant way to serve eggs either for brunch or at dinner with a salad. The recipe here is from Bon Appetit however I’ve adapted it just a touch they called for ricotta which I substituted for creme fraiche. I also added Italian Fontina because I’m a cheese lover! The salt I substituted for the Sous Salt Porcini Mushroom blend
Ingredients
- 8 large eggs
- 1/2 cup finely grated Parmesan
- 3 large fresh basil leaves, torn into pieces
- 3 large fresh sage leaves, minced
- 1 tsp. minced fresh rosemary
- 1/2 tsp. Sous Salt Porcini Mushroom
- pinch of freshly ground black pepper
- pinch of the Porcini Mushroom Sous Salt for the mushrooms
- 1/3 cup creme fraiche (or you could use ricotta or half and half)
- 2Tbsp. extra-virgin olive oil
- 1 cup thinly sliced onion (or you could use shallots which I prefer)
- 6 – 8 thinly sliced mushrooms
- 1 T parmesan cheese
- 1 tsp parsley
Preparation
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Preheat oven to 400°. Whisk first 8 ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add onion; sauté until soft, about 4 minutes then add the mushrooms to the skillet and saute them until brown. Maybe 2 – 3 more minutes. After they finish cooking sprinkle them with a pinch of Porcini Sous Salt. Reduce heat to low. Stir in egg mixture.
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Cook until frittata begins to set, about 2 minutes. Place in oven; bake until just set, 7-9 minutes. Slide the frittata onto a platter. Sprinkle with some chopped parsley and dust with 1 T of parmesan cheese. Cut into wedges; serve hot or at room temperature.