Wild Mushroom Egg Frittata
Recipe from Santos Loo
Eggs are one of the most versatile ingredients in the kitchen — not just because you can find them in so many dishes, but because they’re so quick and easy to prepare. This Wild Mushroom Frittata is the perfect example: It works for breakfast, lunch (brunch!), dinner, or even as a protein-packed snack (say that five times fast!). With ingredients like pan-seared wild mushrooms, creamy goat cheese, nutty Gruyere, and fresh herbs, it goes far beyond your morning wake-me-up. It can even be enjoyed cold, paired with a salad, or frozen for later. Made in the Titanium Mini Always Pan Pro, this recipe transitions seamlessly from stovetop to the oven to the plate. Versatility at its best!
15 minutes
25 minutes
4 to 6
What You'll Need
Ingredients
- 3 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter
- 6 ounces mixed fresh wild mushrooms, torn into ½-inch strips
- 2 teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup sliced leeks, white and light green parts, cut in half lengthwise and sliced into very thin half moons
- 3 garlic cloves, minced
- 1 cup fresh picked parsley leaves, finely chopped
- 8 whole eggs
- ½ cup whole milk
- 1 cup shredded Gruyere cheese
- 2 ounces goat cheese, crumbled
Directions
Step 1
Preheat the oven to 350°F.
Step 2
Heat 2 tablespoons oil and 2 tablespoons butter over medium heat in the Titanium Mini Always Pan Pro. Once the butter begins to sizzle and turn golden brown, add the mushrooms, ½ teaspoon salt and ¼ teaspoon black pepper. Saute the mushrooms, stirring occasionally, until golden brown, about 5 to 6 minutes. Remove from the pan and set aside.
Step 3
Reduce the heat to medium-low. Add the remaining oil and butter. Once the butter melts and begins to sizzle, add the leeks, garlic, and parsley (reserving 1 tablespoon parsley for garnish). Season with ½ teaspoon salt and saute for 5 to 6 minutes, stirring occasionally, until the leeks are translucent and lightly browned.
Step 4
While the vegetables cook, whisk the eggs, milk, and remaining 1 teaspoon salt in a large bowl until combined.
Step 5
Once the leeks are cooked through, gently pour the egg mixture into the pan. Evenly distribute the mushrooms over the top, reserving ¼ cup for garnish. Sprinkle ¾ cup Gruyere cheese (reserving about a ¼ cup) and the goat cheese over the top.
Step 6
Transfer the pan to the middle rack of the oven and bake for 20 minutes until the top is golden brown.
Step 7
Turn off the oven and remove the pan. Garnish the frittata with the reserved mushrooms, Gruyere cheese, and parsley. Return the pan to the still-warm oven to bake 3 more minutes in the residual heat (this step will gently melt the Gruyere cheese without overcooking the eggs). Tip: To know if the frittata is cooked through, insert a toothpick in the center and see if it comes out clean.
Step 8
Remove the frittata from the oven and let rest for 2 to 3 minutes before slicing.
Santos Loo
Santos Loo is a Peruvian-born chef based in Los Angeles. Starting his culinary journey as senior food stylist for Food Network, he spent a decade providing his culinary expertise to cooking show icons like Emeril Lagasse, Rachel Ray, Bobby Flay, and Guy Fieri. With over 20 years in the food styling and recipe development industry, Santos continues to create food content for top streaming services, print media, and cookware brands.
