Wild Mushroom Frittata

Look for an assortment of wild mushrooms at your local farmers’ market. They will likely have more variety than the supermarket.

SERVES 6

11⁄2 tablespoons olive oil

10 ounces assorted wild mushrooms, chopped

2 shallots, minced

2⁄3 cup diced yellow squash

1⁄2 cup minced Italian parsley

1⁄2 cup diced snow peas

6 eggs, beaten

1⁄4 teaspoon freshly ground black pepper

  1. In a large oven-safe skillet, heat the oil over medium heat. When hot, add the mushrooms and shallots and sauté about 10 minutes or until the mushrooms are soft and the shallots are translucent.
  2. Add squash, parsley, and snow peas and stir. Cook an additional 5 minutes.
  3. Meanwhile, in a small bowl, stir together eggs and pepper. Pour egg mixture over the ingredients in the skillet.
  4. Tilt the skillet slightly to coat the ingredients in the skillet with the egg mixture. Keep on medium heat and cook about 10 minutes or until almost set.
  5. Place under the broiler for 5 minutes or until the top is just beginning to brown. Remove from pan, slice, and serve.