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4 to 6
1 1/2 cups chopped mushrooms or seeded* and chopped summer squash, or a mix
1 large onion, peeled and sliced thin
2 Tbsp olive oil
3 cloves fresh garlic, peeled and sliced thin
8 eggs, cracked into a large bowl
1/3 cup full fat dairy (heavy cream, sour cream, labneh, etc.)
1 ball fresh mozzarella cheese, sliced 1/4" thick
1 ripe avocado, pitted, peeled, and sliced 1/4" thick
1/2 pint of cherry tomatoes, washed
1/4 cup grated Parmigiano Reggiano cheese
Fresh basil leaves
Set up a rack about 8 inches away from the broiler in your oven.
In a 10" skillet (seasoned cast iron or broiler-safe non-stick) over high heat, dry fry the mushrooms and/or summer squash until they've released most of their moisture and are browned in places (about 5-6 minutes).
Add the olive oil, onions, and the Riviera Herbs and cook, stirring occasionally, until onions are softened and most of the moisture has evaporated (about 5 minutes). Add the garlic, stir well for a minute, then reduce the heat to medium-low.
Beat the eggs together with the dairy and a pinch of salt, then add to the skillet and gently shake to distribute the ingredients.
Cook, covered, for about 8 minutes. Top with the mozzarella, avocado slices, and tomatoes and cook covered for 4 minutes more.
Uncover and give it a jiggle to see how set it is, if it's still wobbly in the center give it a few more minutes of covered cook time.
Turn on your broiler, top the frittata with the grated cheese, and transfer the pan to your rack in the oven.
Broil with the oven door ajar, you'll want to keep an eye on it and move it around a bit to get nice even browning. 2-3 minutes generally does it.
Run a silicone spatula around the edges to release them, and allow to cool on a trivet or wire rack for 4-5 minutes before serving. You can serve straight from the pan or if you're feeling adventurous remove it to a plate or cutting board for serving.
Garnish with fresh basil leaves and spices of your choice. Our spice grinders are a great choice for this.
* seed the squash by cutting them lengthwise in quarters, then using a sharp knife to remove the innards in one strip. You freeze these to add to a cream soup later.
Food images and recipe © Christian Leue.
Questions? Contact firstname.lastname@example.org