This one-pan frittata goes from oven to table, for a family style meal. For a more elegant presentation, transfer ingredients to a lightly greased 9- x 9-inch baking pan or 9-inch pie plate, and bake.
Chiffonade means “rags,” and is a great technique for chopping herbs very finely. Stack sage leaves, and roll them into a tight cigar shape. Slice crosswise into thin strips, then fluff the strips to separate them.
The key to a light frittata is to remove it from the oven, just before the center sets. The frittata will continue to cook after you remove it from the oven, so you want it to have a little jiggle in the center.
Mushroom Sage Frittata
Servings
4 Servings
Ingredients
- 2 teaspoons extra virgin olive oil
- 2 cups mushrooms thinly sliced
- 2 shallots minced
- 3 tablespoons chopped flat leaf parsley
- 6 sage leaves cut into chiffonade
- ½ cup Swiss cheese shredded
- ⅓ cup Parmesan cheese grated
- 1 dozen eggs lightly whisked
- ¼ cup heavy cream
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat oven to 350°F.
- Lightly coat a large ovenproof sauté pan with evoo, and place over medium-high heat. Sauté mushrooms for 7 to 10 minutes, until caramelized with slightly crispy edges. Add shallots, parsley, and sage. Continue cooking for 3 to 5 minutes or until shallots are limp and golden. Transfer to a large mixing bowl and let cool.
- Add Swiss cheese, Parmesan, eggs, and cream to the cooled mushroom mixture. Mix thoroughly and season with salt and pepper.
- Bake at 350°F for 20 to 30 minutes or until the center is just barely set. Frittata will continue to cook after removing from the oven, so resist the urge to overbake.
- Rest in pan for 5 minutes before slicing and serving.
You can use a smaller pan. The dozen eggs is for a large 10-12 inch pan. The frittata also feeds 4-5 or more people. That is only 3+ eggs per person which is normal for a breakfast or lunch for most adults.
You can make the frittata and refrigerate leftovers and serve it again the next day. Enjoy!
I was excited to make this recipe, and to use my sage from my sage plant. I was dissappointed to see TWELVE eggs in the frittata! I’ve never seen so many eggs in a recipe like this. And then there’s high calorie cheese also.
Any way to cut down the number of eggs?