Frittata For A Brunch

Wine & Dine Wednesday about a tasty frittata that is quite simple to make when you are serving a good number of folks. We love hosting brunch. Guests tend to be super relaxed. We make a variety of things and set them out. Sometimes everyone eats when they would like while sitting chatting with friends. Other times, we have everyone to the table at the same time. A frittata works either way. It is still quite yummy as it sits out, and you don’t necessarily need to eat it right out of the oven when it is hot. I made a large version on Sunday that fed six of us, and we still had some left over. This was a sautéd mushrooms with caramelized shallots and herbed chèvre frittata.

In a good sized bowl, crack 12 eggs. Add a splash of milk and a generous amount of salt & pepper. Whisk until everything is incorporated and the yolks and whites are smooth. Set aside.

Cut up a box of cremini mushrooms into quarters. Sauté in a hot pan with a big knob of butter until they have browned. Set aside.

In that same pan add two diced shallots. Sauté with a splash of extra virgin olive oil. Cook until golden. Set aside.

*I used a large nonstick good sized pan for the above which I then made the frittata in, so cleanup was easy.

Now add the waiting bowl of whisked eggs into the pan at medium low temperature. You want this process to cook slow at first. After two minutes scatter the mushrooms and shallots over the entire egg mixture. The eggs should still be quite wet at this point. Then break up the chèvre over the top. Let all cook until the sides of the frittata are starting to lightly brown. The middle will still be undercooked.

Now carefully add the pan to the awaiting oven under the broiler. This is when the magic happens. Stay with this as this all comes together quickly. The egg mixture will start to puff up. I love when this happens! When the top is brown and the eggs have fully set, super carefully pull out of the oven while wearing a mitt. The handle will be super hot.

It will deflate a bit. That is just part of the process. You can serve immediately or just set out and guests can cut a piece at their leisure. Enjoy!