Wild Mushroom Frittata

Huysman Family recipe

Ingredients

• 12 large eggs

• 2 Tbsp water

• kosher salt

• pepper

• 1/4 cup minced chives

• 12 oz crimini mushrooms - stemmed and sliced thin

• 8 oz shiitake mushrooms - stemmed, halved and sliced thin

• 1 onion, sliced fine

• 2 garlic cloves, minced

Method

1. Set oven to broil

2. Beat eggs, water, 1/2 tsp salt and 1/4 tsp pepper with fork in bowl until combined, mixture is pure yellow. Do not overbeat. Stir in chives

3. Heat oil in 10 inch oven safe skillet over medium high heat until shimmering. Add mushrooms, onions and 1 tsp salt. Cover and cook until mushrooms have released liquid, about 5 min. Uncover. Continue to cook and stir occasionally until dry and lightly browned, about 5-10 min. Stir in garlic and cook about 30 seconds

4. Add egg mixture, using heat resistant spatula, constantly and firmly scrape along bottom and sides until large curds forms and spatula leaves trail on bottom but eggs are very wet (about 2 min). Shake skillet to evenly distribute eggs and continue cooking without stirring for 30 seconds to set bottom.

5. Transfer to over and broil until frittata is puffed and spotty brown (3-4 min). When cut into with paring knife eggs will be slightly wet and runny.

6. Let frittata rest for 5 minutes and loosen with spatula. Cut into wedges.