Name: Mushroom and Chive Frittata
Total time: 40 min
Ingredients: 12 large eggs; 1 1/2 ounces Parmesan cheese , grated (3/4 cup); 1/4 cup minced fresh chives; 3 tablespoons half-and-half; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoons extra-virgin olive oil; 10 ounces cremini mushrooms , trimmed and sliced thin; 6 ounces shiitake mushrooms , stemmed and sliced thin; 1 onion , chopped fine; 2 garlic cloves , minced

Why This Recipe Works

For a perfect, tender frittata packed with flavor, there are a few key steps to follow. We start with a dozen large eggs and thoroughly whisk in half-and-half. The water in the dairy helps create steam so that the eggs puff up, and the fat keeps the frittata tender. Whisking ensures that the yolks and whites will be thoroughly combined. To flavor the frittata, we sauté sliced cremini and shiitake mushrooms, along with chopped onion, before adding the eggs, Parmesan, and minced fresh chive to the skillet. We use a 10-inch, ovensafe nonstick skillet with 2 tablespoons of olive oil set over medium heat and stir and scrape the egg mixture to ensure large curds. Shaking the pan helps the curds settle and distribute properly, and cooking the frittata undisturbed for 30 seconds on the stovetop allows the bottom to brown. To evenly cook the frittata, we transfer it to the upper-middle rack of a 450-degree oven until just set and then let it finish cooking (without overcooking) on a wire rack. Using a large rubber spatula makes it easy to transfer the frittata to a serving platter.

Before You Begin

You can substitute parsley for the chives.

Instructions

Adjust oven rack to upper-middle position and heat oven to 450 degrees. Whisk eggs, Parmesan, chives, half-and-half, salt, and pepper together in bowl until well combined, about 30 seconds; set aside.

Heat oil in 10-inch ovensafe nonstick skillet over medium heat until shimmering. Add creminis, shiitakes, and onion and cook until vegetables are dry and lightly browned, 12 to 15 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

Add egg mixture and cook, using rubber spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook, without stirring, for 30 seconds to let bottom set.

Bake until surface of frittata is puffy and golden, about 5 minutes. (When cut into with paring knife, eggs should be slightly wet.) Remove skillet from oven and let stand for 5 minutes to finish cooking. Using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.