Mushroom & Tarragon Frittata

My favourite frittata is chocked full of mushrooms, tarragon, and smoked gouda. Perfect for a brunch centre piece or an easy pre-made lunch.

Recipe

Prep time: 10 minutes

Cook time: 30-35 minutes

Makes: 4 servings

Ingredients

8 large eggs

1/4 cup milk, preferably 3%

1/4 teaspoon sea salt, more for sprinkling

Freshly ground black pepper to taste

1 tablespoon extra-virgin olive oil

1 shallot, minced

2 garlic cloves, minced

12 ounces oyster mushrooms, chopped

1/4 cup tarragon, chopped

1/3 cup smoked gouda cheese, cut into 1/3" cubes

Recipe

1. Preheat the oven to 400°F.

2. Whisk eggs, milk, salt, and pepper in a mixing bowl until well combined. Set aside.

3. Heat olive oil in a 10- or 12-inch cast-iron skillet over medium-low heat.

4. Add shallot and pinch of salt and stir occasionally for 3 minutes or until shallot begins to soften. Add garlic and stir constantly for 30 seconds. Add mushrooms and stir occasionally for 8 minutes or until soft and tender. Add tarragon and stir constantly for 30 seconds.

5. Remove skillet from heat and add egg mixture, gently shaking skillet to distribute egg mixture evenly.

6. Sprinkle evenly with gouda and bake in preheated oven for 15 to 20 minutes or until the eggs are set and edges are slightly browned.