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April 19, 2018 Breakfast

Ugly Delicious Wild Mushroom Frittata

She may not be a beauty, but this Wild Mushroom Frittata tastes great.  Isn’t that all that matters?!?

She may not be a beauty, but this Wild Mushroom Frittata tastes great.  Isn't that all that matters?!?

Have you watched Ugly Delicious on Netflix yet?  Each episode highlights a type of food that we all love (hello, pizza and fried rice), but isn’t “beautiful” enough to be considered fancy-pants.  Chef David Chang (of Momofuku fame) is fun to watch and I not only learned a lot but ended up with a weird Asian Crawfish craving.

So watch it.

Anywho, when I was editing the photos for this Wild Mushroom Frittata recipe, I was naturally reminded of the show.  Beautiful, this dish is not.  But is it tasty? Damn straight.

She may not be a beauty, but this Wild Mushroom Frittata tastes great.  Isn't that all that matters?!?

My inspiration? Well, my fridge happened to be overflowing with mushrooms.  If this doesn’t happen in your house, just go out and buy them.  Or add in onions or bacon or sausage or all the things to bulk it up.  You won’t be disappointed.  Unless you were looking for your meal to become viral on Instagram.

Ugly Delicious Wild Mushroom Frittata

She may not be a beauty, but this Wild Mushroom Frittata tastes great.  Isn't that all that matters?!?

Preheat the broiler to low.  Heat a large non-stick skillet over medium-high heat.  Pour in 1 Tb. olive oil and toss in the hardiest mushrooms.  I added the shiitake and cremini first.

She may not be a beauty, but this Wild Mushroom Frittata tastes great.  Isn't that all that matters?!?

Sauté until they soften, then add in the softer mushrooms (maitake, oyster, and enoki).  Sprinkle in the thyme leaves and season with salt and pepper.

Continue cooking until the liquid has evaporated and the mushrooms start to turn golden.

She may not be a beauty, but this Wild Mushroom Frittata tastes great.  Isn't that all that matters?!?

In a large bowl, whisk together the eggs. cream, and tartufata sauce until smooth.  Reduce the heat of the skillet to medium and pour in the egg mixture.  Allow the eggs to begin to set slightly, then lift up the edges to allow the runny egg on top to run underneath.

She may not be a beauty, but this Wild Mushroom Frittata tastes great.  Isn't that all that matters?!?

Once the edges are mostly set, sprinkle on the cheese and put under the broiler.  Watch it carefully and remove it from the oven once the cheese is golden and the top is no longer loose and runny.  You can test it by inserting a knife in the center to see if liquid pools up.

She may not be a beauty, but this Wild Mushroom Frittata tastes great.  Isn't that all that matters?!?

Allow the frittata to rest at least five minutes prior to slicing and serving.  It’s also great room temperature.

She may not be a beauty, but this Wild Mushroom Frittata tastes great.  Isn't that all that matters?!?

Ugly Delicious Wild Mushroom Frittata

Yield: 4 servings

She may not be a beauty, but this Wild Mushroom Frittata tastes great.  Isn't that all that matters?!?

Ingredients

  • 4 cups mixed mushrooms, chopped (I used shiitake, cremini, maitake, enoki and oyster)
  • 1 Tb. fresh thyme leaves
  • salt and pepper to taste
  • 6 eggs
  • 1/4 cup heavy cream
  • 1 Tb. tartufata (truffle) sauce
  • 1/2 cup shredded gruyere cheese

Instructions

  1. Preheat the broiler to low.  Heat a large non-stick skillet over medium-high heat.  Pour in 1 Tb. olive oil and toss in the hardiest mushrooms.  I added the shiitake and cremini first.  Sauté until they soften, then add in the softer mushrooms (maitake, enoki and oyster).  Sprinkle in the thyme leaves and season with salt and pepper.
  2. Continue cooking until the liquid has evaporated and the mushrooms start to turn golden.
  3. In a large bowl, whisk together the eggs. cream, and tartufata sauce until smooth.  Reduce the heat of the skillet to medium and pour in the egg mixture.  Allow the eggs to begin to set slightly, then lift up the edges to allow the runny egg on top to run underneath.
  4. Once the edges are mostly set, sprinkle on the cheese and put under the broiler.  Watch it carefully and remove it from the oven once the cheese is golden and the top is no longer loose and runny.  You can test it by inserting a knife in the center to see if liquid pools up.
  5. Allow the frittata to rest at least five minutes prior to slicing and serving.  It's also great room temperature.
© Katie

Love mushrooms as much as we do at Forks and Folly? Here are some other recipes to try:

  • Forbidden Rice Pilaf with Exotic Mushrooms
  • Spaghetti Squash Alfredo Bake with Mushrooms
  • Truffled Mushroom Risotto

Pin me!

She may not be a beauty, but this Wild Mushroom Frittata tastes great.  Isn't that all that matters?!?

More from my site

  • Veggie Frittata for BeginnersVeggie Frittata for Beginners
  • Roasted Veggie Waffle Sandwich for Breakfast… and BeyondRoasted Veggie Waffle Sandwich for Breakfast… and Beyond
  • Kitchen Stories: ‘Sir’ Cinnamon French Toast SticksKitchen Stories: ‘Sir’ Cinnamon French Toast Sticks
  • Chocolate Caramel Croissant French Toast BakeChocolate Caramel Croissant French Toast Bake

Categories: Breakfast Tags: brunch, eggs, vegetarian

About Katie

Katie Harding has been blogging since 2010. What originally started out as a platform to discuss new parenthood, her blogging now focuses on her passion for cooking: creating recipes and sharing tips for entertaining friends and family of all ages. Outside of the kitchen you’ll find her with her family (three boys, one husband, multiple exchange student daughters, and Hank the pup), or gallivanting around the world with her fork in tow.

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Welcome!

Welcome to Forks and Folly! It's time to have some fun in the kitchen. Forks and Folly is about enjoying the process of cooking and entertaining. No complicated recipes. No stress. It's back to basics with easy, make ahead food, and fabulous hosting tips.

In addition to contributions on this blog, you'll find me behind the scenes working with my favorite brands through my marketing agency b2k Media Marketing.

Have a question or want to work with me? Drop me an email anytime.

♥, Katie

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