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.

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

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, 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.

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.

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.

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

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

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.
Continue cooking until the liquid has evaporated and the mushrooms start to turn golden.
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.
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.
Allow the frittata to rest at least five minutes prior to slicing and serving. It's also great room temperature.