Frittata di Funghi


















Recipe of the Month

Frittata di Funghi
(Mushroom Frittata)

The frittata is a ubiquitous Friulian main course and can be prepared with any number of seasonal ingredients. Here, we use mushrooms, which are plentiful in forests throughout the region. If Montasio stagionato is not available, you may substitute any aged cheese such as Parmigiano-Reggiano.

2 tablespoons butter
2 tablespoons olive oil
8 ounces assorted mushrooms (such as porcini, morels, or chanterelles), sliced
1 garlic clove, minced
1/4 cup chopped fresh Italian parsley
8 eggs
1 cup grated Montasio stagionato
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to 325°F. Melt the butter with the olive oil in a 10- or 11-inch nonstick, oven-safe skillet over medium heat. Add the mushrooms, garlic, and parsley; cook and stir until the mushrooms are tender, about 8–10 minutes. Remove from heat.

In a large bowl, whisk the eggs until blended; stir in the Montasio cheese, salt, and black pepper. Pour the mixture into the skillet with the mushrooms. Bake until golden brown, about 25–30 minutes.

Serves 6.