I’m excited to show you this morel mushroom frittata I made yesterday. Or whatever day it was. AllTheDaysAreTheSame when you are trying to stay home. (Today is technically #StayHomeDay10 for me.)
Like I said in my most recent Sunday Letter, it’s morel mushroom season in Northwest Arkansas. Since I foraged a bowlful, I wanted to make something special with them using what was on hand. Last year when I found morels, I added them to fettuccine. This year, I came up with a morel mushroom frittata inspired by a recipe from Farmer’s Almanac. I divided the filling between two small, individual ramekins, the perfect serving size for our breakfast.
I even tried my hand at baking a design on top. (More on this below.)
- 1 cup morel mushrooms, cleaned, finely sliced or chopped
- 1 1/2 T butter
- 4 eggs
- 1/2 cup grated parmesan
- 1 T chopped green onion, whites and greens
- 1/4 t dried French tarragon
- salt and pepper to taste
- Preheat oven to 300 degrees.
- Sauté mushrooms and onions in melted butter for about five minutes. Add tarragon and remove from heat.
- In separate bowl, beat eggs to make them fluffy. Add parmesan, salt, and pepper. Stir.
- Lightly grease ramekins with seasoned/melted butter from the skillet you used to cook mushrooms.
- Spoon mushrooms into bottom of ramekins. Pour in eggs.
- Bake approximately 20 minutes. (If you want to create a design on top from onion, mushrooms, carrots, or other veggies, do that about 10 minutes into baking time.)
- After the 20 minute baking time, cook an additional 5 minutes on broil. Keep an eye on it as oven times vary!
These morels have such a rich, earthy flavor, especially after they’ve been sautéed in butter.
Here they are hot from the oven, the cheese and butter bubbling around the edges. Of course at this point, another sprinkle of parmesan only makes things better.
Have you noticed the trend of baking art into bread? (Like baking bread isn’t artsy enough?) But really, there are some incredibly gorgeous and detailed designs being shared on Facebook and Instagram. Check out @vineyardbaker to see what I mean.
I decided to try the same concept with my morel mushroom frittata. For a flower design (okay, you have to turn your imagination to high), I used a thin slice of green onion for the stem, a mushroom for the center (morels are hollow inside so the circle design comes naturally when sliced), and slivers of carrot for the petals. The petals scattered a bit during baking it seems. I swear I arranged them more evenly.
Cute I think!
Delish for sure.
This would be a great brunch dish or perfect any time you want to eat low carb and high protein. If you don’t have morel mushrooms, substitute a more readily available mushroom.
Now that you are spending more time at home, have you found ways to be more creative with meals or activities or anything?
We have to do whatever we can to entertain ourselves during this time of hunkering down.
Onward to #StayHomeDay11…
Grace Grits and Gardening
Farm. Food. Garden. Life.