The beauty of a frittata is that it can be filled with just about anything, but the wild mushrooms in this one are especially delicious when combined with fluffy eggs and Cheddar cheese. To fill up the middle, I added green onions, peas, potatoes, and fresh thyme. It's actually easier to make this frittata than to go out to eat. Such a beautiful thing.
It's that easy: This makes an über-savory dinner for two... especially if you use wild mushrooms, which are more flavorful. No need to break the bank on chanterelles here; just use whatever looks good at the grocery. I avoid the mushrooms packaged in plastic, as they have a tendency to become slimy. Buy them from the open bins where you can pick and choose the best ones.
Extra hungry? How about a mug of that old standby Campbell's Tomato Soup? Umm, umm good.
In the glass: The earthy nature of the mushrooms will make a Beaujolais a nice partner to this dish. The easiest-to-find Beaujolais seems to come from Duboeuf and Jadot. Lucky for us, they are tasty bottles for the price.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
31 Cheddar Cheese Recipes We Love
Like cheddar-walnut scones, a cheesy mushroom frittata, and caramel-cheddar popcorn (yes).99 Pea Recipes for Every Table
Shelling peas, sugar snap peas, snow peas, pea shoots… We love them all.50 Kid-Friendly Make-Ahead Meals
Some dinners really can have it all.The Incredible, Edible Egg
Need to switch up your egg routine? We've got you covered.
