What better way to celebrate spring than packing a frittata, the quintessential brunch dish, with fresh spring veg? We cook maitake mushrooms with spring garlic, peas and tons of fresh herbs before covering with eggs and goat cheese for a gorgeous savory frittata.
The key to a perfect, fluffy frittata is a combination of cooking on the stovetop and under the broiler. Make sure you get an ovenproof pan searing hot to seal the bottom of the frittata before popping it into the oven for a golden top and melty cheese. Just don't walk away from the oven, because the frittata can burn very quickly.
To learn more, read "A Moveable Feast."
Spring Garlic and Mushroom Frittata
Recipe from the Tasting Table Test Kitchen
Yield: One 9-inch frittata
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
2 tablespoons olive oil
2 cups (7 ounces) maitake mushrooms, roughly torn
2 thyme sprigs
6 small (4 ounces) spring garlic stalks, thinly sliced on a bias
½ cup peas (preferably fresh)
8 eggs, beaten
⅓ cup heavy cream
2 tablespoons chopped parsley, plus more for garnish
2 tablespoons chopped mint, plus more for garnish
1 teaspoon lemon zest
¼ teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper, to taste
2 tablespoons butter
½ cup (2 ounces) goat cheese, crumbled
1. Preheat the broiler with a rack set 6 inches from the heating source. In an ovenproof 10-inch nonstick skillet, heat the oil over medium-high heat. Add the mushrooms and the thyme, and cook until golden, 4 to 6 minutes. Add the spring garlic and cook until soft, 3 minutes. Add the peas and cook until bright green and tender, 1 minute more. Transfer the vegetables to a bowl and let cool.
2. In a large bowl, whisk together the eggs and cream until smooth. Stir in the reserved vegetables, the parsley, mint, lemon zest and pepper flakes. Season with salt and pepper.
3. Add the butter to the skillet and return to medium-high heat. Pour in the egg mixture and cook until the bottom is golden brown, 4 minutes. Sprinkle the top with goat cheese and transfer to the oven. Cook until set and golden brown, 2 to 3 minutes more. Transfer the frittata to a board and cut into wedges. Garnish with more chopped parsley and mint, then serve.