Wild Mushroom and Gruyere Frittata
Wild Mushroom and Gruyere Frittata
Meat and Poultry
Ingredients
- 2 tablespoons Fustini's Sage and Wild Mushroom olive oil
- 2 shallots, minced
- 2 garlic cloves, minced
- 2 cups sliced wild mushrooms
- 1 tablespoon chopped thyme
- 2 tablespoons Fustini's Sherry vinegar
- 1/4 lb pancetta
- 6 eggs
- 3 tablespoons whole milk
- 1 cup shaved Gruyere cheese
- 1/2 cup shaved Parmesan cheese
Directions
- Heat olive oil in a large skillet over medium heat. Add shallot and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more. Add mushrooms and thyme, cook, until mushrooms are golden on the edges. Deglaze the skillet with vinegar, remove mushrooms and reserve.
- Return the skillet to medium heat and sauté, the pancetta until crispy, about 5 minutes. Sprinkle mushroom mixture evenly over the pan.
- Lightly whisk together eggs, milk and Gruyere. Pour over mushrooms, tilting the pan a little to evenly distribute. Cook over medium heat until almost set. To finish, sprinkle with parmesan and place under the broiler until puffy and golden, 1-2 minutes.
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