They say a picture is worth a thousand words.
In many cases, this is true. But such is not the case for this frittata, and I’m sure other frittatas would feel the same way. A photo can’t do this frittata justice. It’s big, it’s brown, and it’s not very pretty. There is no colorful smattering of veggies, no dusting of bright green herbs. Even if there were – I’m not sure it would make much of a difference.
And it doesn’t need to. Because the taste is where this frittata shines – and isn’t that the most important part? Of course it is. Yes, I do feel that food should be beautiful. But certain foods to me – I like thinking of them as rustic – are beautiful in their own right, like this frittata. Maybe it’s because I’m a sucker for mushrooms. Maybe it’s the fact that this frittata contains my new favorite secret ingredient to sneak into eggs: Cream cheese. OMG. The cream cheese gives it this lush, well…creaminess…that I’ve never experience while eating eggs. Maybe, though, just maybe – it has something to do with the fact that there are four other cheeses in this frittata.
Making it a five – yes, you’re reading this correctly – FIVE-cheese frittata. With truffle oil. If I were reading this, I might just pass out right about now.
And because of the way I cook a frittata, by first letting it set up in a pan and then finishing it off in the oven, it’s incredibly easy – and perfect for entertaining.
Truffled Wild Mushroom Frittata
Adapted (loosely) from New York Times
- 1 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 2 pounds mixed gourmet wild mushrooms
- 1 tablespoon white truffle oil
- 12 eggs
- 1/2 cup heavy cream
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2/3 cup grated Muenster cheese
- 2/3 cup grated sharp white cheddar cheese
- 2/3 cup grated Parmesan cheese
- 2/3 cup grated mozzarella
- 2/3 cup cream cheese, cut in 1/4-inch dice
- Minced chives to garnish (optional)
Preheat oven to 400 degrees F. Heat the oil and butter in a large ovenproof skillet. Add the mushrooms and cook over medium heat for 7 to 9 minutes, until golden brown. Drizzle cooked mushrooms with truffle oil.
Meanwhile, beat eggs in a large bowl. Add cream, salt, and pepper; mix well. Stir in the cheese.
Pour egg and cheese mixture into the skillet. Turn the heat down to low. Let cook for a minute or two, until the eggs just begin to set around the edges. Pop the skillet into the oven and bake for about 15 minutes, until frittata is puffed and golden.
Remove from the oven and carefully invert onto a serving plate. Cut into wedges and serve.
{If making this in advance, remove mushrooms from the heat after you cook them. Cover skillet and set aside. This can sit out for a good few hours. That way, you can mingle with your guests and when you’re ready to serve the frittata, simply heat the pan up again, pour the egg mixture overtop, and proceed}
