Description
Breakfast, lunch, dinner, brunch, this frittata is perfect on any occasion.
Ingredients
- 3 Tablespoons Vegetable Oil, Divided
- 1 whole Shallot, Peeled And Sliced
- 1 clove Garlic, Minced
- 4 ounces, weight Mixed Mushrooms, Slliced
- ¼ teaspoons Truffle Oil (optional)
- ¾ cups Chopped Zucchini
- 8 whole Eggs
- ½ cups Whole Milk
- ½ teaspoons Salt And Fresh Pepper
- 3 ounces, weight Soft Goat Cheese, Crumbled
- ¼ cups Chopped Green Onions
Preparation
Preheat oven to 350 degrees F. Preheat a skillet to medium-high.
Add 1 tablespoon oil to the hot skillet, then add the shallot. Sauté for 2 minutes. Then add the garlic and toss.
Add the sliced mushrooms. Carefully add the truffle oil, if desired. Sauté the mushrooms for 5-10 minutes, until deep brown, to render out the moisture. Finally, add the zucchini to the skillet and sauté another 2-3 minutes. (Truffle oil is POTENT—use it sparingly.)
Transfer the veggies to a plate and wipe the skillet with a paper towel.
Put the skillet back over high heat with the remaining 2 tablespoons oil. Mix eggs and milk with salt and fresh pepper. Whisk until frothy.
Briskly swirl the skillet around as you pour the egg mixture in—this creates a crust on the outer edge. Then add the mushroom and zucchini mixture back to the skillet and crumble the goat cheese over the top.
Remove from heat and place in the oven for 15-20 minutes until cooked through. Slide out of the pan onto a cutting board and cut into wedges. Garnish with green onions.
