Wild Garlic & Mushroom Frittata
Wild Garlic and Mushroom Frittata
Packed with savory mushrooms, sautéed in Caramelized Garlic Olive Oil, and seasoned to perfection with Smokey Bacon Sea Salt, this frittata is a versatile meal for any time of day. Whether for breakfast, lunch, dinner, or a snack, topped with melted cheese, it’s a tasty dish you’ll want to make again and again!
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- Author
- Olivelle
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Servings
- 6
- Category
- Cuisine
Ingredients
- 10 Eggs
- 2 Tbsp Wild Garlic Dried Herb Blend
- 2 Tbsp Milk
- 2 Tbsp Caramelized Garlic Infused Olive Oil
- 2 - 3 cups Crimini Mushrooms, cut into quarters
- 2 tsp Smokey Bacon Infused Sea Salt
- ¼ cup Parmesan Cheese
Directions
- Preheat the oven to 400℉.
- In a medium size bowl, whisk together the eggs, Wild Garlic Dried Herb Blend, and milk. Set aside.
- Heat a 10" - 12” oven safe skillet with olive oil. Once hot, add the mushrooms and cook until they begin to sweat their liquid, 3 - 5 minutes. Season with salt and spread evenly across the pan.
- With the heat at medium, pour the egg mixture over the mushrooms and resist the urge to stir!
- Allow to cook on the stove until the edge of the eggs begin to set, about 5 minutes.
- Sprinkle with cheese and transfer to the oven. Let the frittata cook another 5 – 10 minutes until the inside is set (not jiggly).
- Enjoy for breakfast, lunch, dinner, or as a snack!