Mushroom and Scallion Frittata

1. 1

   Preheat oven to 350F.

2. 2

   Heat oil in a large ovenproof skillet over medium.

3. 3

   Add scallions, mushrooms, and 1/2 teaspoon salt.

4. 4

   Cover; cook, stirring occasionally, until mushrooms are very soft, about 15 minutes.

5. 5

   Uncover; cook, stirring, until liquid has evaporated.

6. 6

   Whisk together eggs and 1/4 teaspoon each salt and pepper.

7. 7

   Pour into skillet.

8. 8

   Cook, using a heatproof flexible spatula to pull eggs from edges to center of pan so runny parts run underneath, until eggs are almost set around the edges but still slightly runny on top, 4 to 5 minutes total.

9. 9

   Sprinkle with cheese and transfer to oven; bake until set in center and browned on top, 8 to 10 minutes.

10. 10

    To serve, gently loosen frittata with the spatula and cut into wedges.

11. 11

    To clean shiitake mushrooms, use a paring knife to remove the woody stems; cut as close as possible to the cap.

12. 12

    Do not try to remove by pulling or twistingthe delicate caps will tear.

13. 13

    Gently wipe caps with a damp paper towel (do not soak).

* Per serving · 4 servings · Values may vary.

No additional tips available.