Mushroom Frittata with Endive Salad

1. 1

   Set a rack in the upper third of the oven; preheat to 450 degrees F. Whisk the eggs in a large bowl until foamy.

2. 2

   Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat.

3. 3

   Add the mushrooms and cook, stirring occasionally, until golden, 3 to 4 minutes.

4. 4

   Reduce the heat to medium.

5. 5

   Add the butter, scallions, parsley, tarragon, 1/4 teaspoon salt and a few grinds of pepper.

6. 6

   Cook until the scallions are wilted, about 3 minutes.

7. 7

   Pour the beaten eggs into the skillet in an even layer and cook until they start browning, about 3 minutes; sprinkle with the cheese.

8. 8

   Transfer the skillet to the oven and bake until set, about 5 minutes.

9. 9

   Meanwhile, combine the endive and tomatoes in a bowl.

10. 10

    Add the lemon juice, the remaining 2 tablespoons olive oil, and salt and pepper.

11. 11

    Toss and serve with the sliced frittata.

12. 12

    Photograph by Antonis Achilleos

* Per serving · 4 servings · Values may vary.

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