Wild Mush­room Frit­tata

Rachael Ray Every Day - - Fast & Fresh -

START TO FIN­ISH: 30 MIN 4 tbsp. but­ter 2 cups sliced mixed wild mush­rooms 1 shal­lot, finely chopped 1 tbsp. chopped fresh thyme, plus more for gar­nish 12 eggs, beaten 1∕4 cup grated Parme­san, plus more for gar­nish In medium oven­proof skil­let, melt but­ter over medium heat. Add mush­rooms, shal­lot, and 1 tbsp. thyme. Cook, stir­ring oc­ca­sion­ally, un­til mush­rooms brown, about 8 min­utes. Add eggs and 1∕4 cup cheese; sea­son. Bake at 425° un­til eggs are just set, about 15 min­utes. Top with more cheese and thyme. Serves 4 to 6.

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