4 oz. sliced wild mushrooms, sliced (crimini, oyster, shitake…)
1 large shallot, quartered and slice
1 small clove garlic, minced
6-8 drops of truffle oil (optional)
3/4 chopped zucchini
3 oz. soft goat cheese
1/4 cup chopped green onions
Salt and Pepper
Oil
Instructions
Preheat oven to 350 degrees F. Preheat a
skillet to medium-high. Add 1 Tb. oil to the
hot skillet, then add shallot. Sauté for 2
minutes. Then add the garlic and toss.
Add the sliced mushrooms. Carefully add the
truffle oil, if desired. Sauté the mushrooms
for 5-10 minutes, until deep brown, to render
out the moisture. Finally, add the zucchini to
the skillet and sauté another 2-3 minutes.
Transfer the veggies to a plate and wipe the
skillet with a paper towel.
Put the skillet back over high heat with 2 Tb.
oil. Mix eggs and milk with ˝ tsp. salt and
fresh pepper. Whisk until frothy.
Briskly swirl the skillet around as you pour
the egg mixture in—this creates a crust on the
outer edge. Then add the mushroom and zucchini
mixture back to the skillet and crumble the
goat cheese over the top.
Remove from heat and place in the oven for 15-20
minutes until cooked through. Slide out of pan
onto a cutting board and cut into wedges.
Originally Submitted
9/19/2015
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