’Tis the season for brunching! I feel like we collectively have so many brunches and gatherings in our future and I’m incredibly excited about it.
This frittata is mushroom-forward. I was gifted a whole box of oyster mushrooms and I’ve been struggling with what to do with them all. My first idea was to grill them super crispy but that’s not much of a recipe for you all (though I do recommend it!)
This is much more recipe-driven. And it’s delicious. I love oyster mushrooms and I love frittatas. Mainly because they can be made and eaten either warm or room temperature. I like to put salsa on mine and I like for them to be spicy spicy.
This one is much more mild with a bit of sesame oil added and loads of chives and green onions. I like to saute the mushrooms on the stove top before hand because you really need to cook the mushrooms to ensure they don’t get rubbery and tough. This also brings out all their delicious, earthy flavors. The best part about this recipe is it’s one-pan. You just add the beaten eggs to the mushroom mixture and then in the oven it goes!
- 6 large eggs
- 1/2 cup milk
- 1 teaspoon sesame oil
- 3 tablespoons minced chives
- 1/2 teaspoon kosher salt, plus more for mushrooms
- 1/2 pound oyster mushrooms, cleaned and cut into 1-inch strips
- 3 green onions, thinly sliced
- Preheat your oven to 350 degrees F. To a large bowl, whisk together the eggs, milk, sesame oil, chives and salt. Set aside.
- In a medium skillet (that’s oven-proof), add the olive oil. When warm, add the mushrooms and cook for about 3 to 5 minutes, until softened slightly. Next, add the green onions and a few pinches of salt. Cook for an additional 2 to 3 minutes. Pour the egg mixture over the mushrooms and give it a quick mix. Transfer to the oven to bake for about 15 to 17 minutes, until firm to the touch. Garnish with chive leaves or extra chives. Slice and serve.