Poached Wild Mushroom Frittata Recipe

Name: Poached Wild Mushroom Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 farm fresh eggs; 1.8 ounces organic heavy cream; @1/4 teaspoons fresh grated nutmeg; 1 cup sliced wild porcini (or other field boletus mushrooms, fresh or reconstituted); 2 shallots, finely chopped; 2 tablespoons butter or olive oil; 1/2 teaspoon Maldon salt flakes or sea salt; 1/4 teaspoon fresh milled mixed color peppercorns; 1/2 cup tender fresh spring peas, out of the pods; 1/2 cup grated gruyere or Gouda cheese (50g); 1 white marinated chopped anchovy filet, optional; 1 ounce mixed fresh herbs, including snipped chives and green scallion stalks, flat leaf parsley, and basil; 1 ounce pea shoots, arugula or cress; 1/2 teaspoon fresh grated gingerroot

Servings: persons

2 farm fresh eggs
1.8 ounces organic heavy cream
@1/4 teaspoons fresh grated nutmeg
1 cup sliced wild porcini (or other field boletus mushrooms, fresh or reconstituted)
2 shallots, finely chopped
2 tablespoons butter or olive oil
1/2 teaspoon Maldon salt flakes or sea salt
1/4 teaspoon fresh milled mixed color peppercorns
1/2 cup tender fresh spring peas, out of the pods
1/2 cup grated gruyere or Gouda cheese (50g)
1 white marinated chopped anchovy filet, optional
1 ounce mixed fresh herbs, including snipped chives and green scallion stalks, flat leaf parsley, and basil
1 ounce pea shoots, arugula or cress
1/2 teaspoon fresh grated gingerroot

1
Place the eggs in a bowl. Using whisk beaters begin to whip the eggs. Slowly pour in the cream and continue to beat until foamy. Sprinkle in the nutmeg.
2
Melt the butter (or olive oil) in a skillet. Add the shallots and saute for 1 minute. Add the mushrooms and fresh peas to saute for two minutes. Season with salt and pepper. Preheat the oven to 275 or 300 degrees.
3
Fold the mushroom mix into the eggs and cream. Stir in the grated cheese and optional anchovy. Next add the fresh herbs, greens and ginger. Pour this mix into 4 buttered egg coddlers (4.5 oz size or custard cups). Lock the coddlers (or cover and seal the custard cups).
4
Place the coddlers in a large pan for a water bath. Fill the pan 2/3 of the way with very hot water (@180 degrees). Bake in a low oven (275) for about 45 minutes to an hour or a moderate oven (300) for 30 to 45 minutes to your desired degree of softness/hardness.

266

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 farm fresh eggs, 1.8 ounces organic heavy cream, @1/4 teaspoons fresh grated nutmeg, 1 cup sliced wild porcini (or other field boletus mushrooms, fresh or reconstituted), and more.

Yes, Poached Wild Mushroom Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Poached Wild Mushroom Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions