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1
Position a rack 6 inches below a broiler's heating element, and preheat.
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2
Heat a large heatproof nonstick skillet over medium-high heat, add the olive oil.
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3
Add the mushrooms, tossing briefly, and then cook until browned, about 12 to 15 minutes.
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4
Toss in the scallions once the mushrooms begin to brown, about 2/3 of the way of cooking.
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5
Stir in 1 cup parsley and tarragon.
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6
Meanwhile, whisk the eggs with the mushroom broth and season with salt and pepper.
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7
Sprinkle in gorgonzola and stir gently to combine.
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8
Reduce heat to medium and pour the eggs into the skillet, stirring gently so that the mushrooms and herbs are evenly distributed.
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9
Continue cooking and gently stirring until the eggs begin to set, about 4 minutes.
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10
Place skillet under the broiler and cook until the frittata is set, about 3 to 4 minutes.
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11
Slide frittata out of skillet if desired, sprinkle with remaining tablespoon parsley, and cut into wedges.
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12
Cook's note: There are prepared mushroom broths on the market.
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13
If you can't find one, make your own with a bit of dried mushrooms.
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14
Simply heat a couple cups water with a healthy pinch of dried mushrooms, like porcini, or shiitake, or a mixture.
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15
Steep until flavorful.
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16
Strain and reserve the liquid.
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17
Use the hydrated mushrooms as desired.
