Set a rack in the upper third of the oven; preheat
to 450 degrees F. Whisk the eggs in a large bowl
until foamy. Heat 1 tablespoon olive oil in a
large nonstick ovenproof skillet over medium-high
heat. Add the mushrooms and cook, stirring
occasionally, until golden, 3 to 4 minutes. Reduce
the heat to medium. Add the butter, scallions,
parsley, tarragon, 1/4 teaspoon salt and a few
grinds of pepper. Cook until the scallions are
wilted, about 3 minutes.
Pour the beaten eggs into the skillet in an even
layer and cook until they start browning, about 3
minutes; sprinkle with the cheese. Transfer the
skillet to the oven and bake until set, about 5
minutes.
Meanwhile, combine the endive and tomatoes in a
bowl. Add the lemon juice, the remaining 2
tablespoons olive oil, and salt and pepper. Toss
and serve with the sliced frittata.
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