This spring frittata makes a great brunch dish.
Ingredients
- 2 teaspoons olive oil
- 2 teaspoons unsalted butter
- 1½ cups wild mushrooms, sliced
- 1 small shallot, thinly sliced
- 1 garlic clove, smashed
- ½ teaspoon kosher salt, divided
- ¼ teaspoon freshly ground black pepper, divided
- 8 ounces thin asparagus, hard ends removed and discarded, cut into 2-inch pieces
- 8 large eggs
- 1 cup shredded Gruyère cheese
- ¼ cup torn basil leaves, divided
Preparation
- Preheat the oven to 375°F with a rack in the upper third position.
- Put the 10-inch skillet over medium heat and add the oil and butter. Once the pan is hot and the butter is melted, add the mushrooms, shallot, garlic, ½ teaspoon of the salt, and 1/8 teaspoon of the pepper. Cook, stirring occasionally, until the mushrooms soften and brown slightly, 8 to 10 minutes. Add the asparagus and cook until the asparagus is browned and tender, about 5 more minutes.
- While the vegetables are cooking, whisk the eggs in a medium bowl. Stir in the shredded cheese, half of the basil, and the remaining salt and pepper.
- Add the eggs to the pan and reduce the heat slightly. Cook until the edges are just set, and then transfer the pan to the oven. Bake until set, about 10 minutes.
- Remove and allow to cool for about 5 minutes. Scatter the remaining basil over the top of the frittata, and then slice and serve.