Foraged Frittata

The true delights of a dedicated forager are mushrooms and the wild greens that usually grow near them, such as ramps, lamb's quarter, and sheep sorrel. For this frittata, I ask only that you forage at the farmers market for a few varieties of wild mushrooms, arugula, and good slab bacon (although cured pork belly would do well too). Nothing beats the smokiness of the bacon mingling with the earthiness of the mushrooms and tang of the arugula when all are hugged by fresh eggs.

Serves 6

Ingredients

5 ounces bacon, cut into 1/2” cubes
3 tablespoons grapeseed oil
1⁄4 tablespoon sliced shallots
12 ounces foraged or farmers’ market wild mushrooms, such as shiitake, chanterelle, and oyster, cleaned and trimmed
5 ounces arugula, chopped
12 large eggs, whisked
5 ounces mild Cheddar or sheep’s milk cheese, grated
2 tablespoons unsalted butter
Salt and freshly ground black pepper

Steps

1. Preheat the oven to 450˚F.

2. Cook the bacon in a skillet over medium-low heat for 5 to 7 minutes, or until cooked but not too crispy. Drain on paper towels.

3. Heat the oil in a large nonstick skillet over medium heat until hot. Add the shallots and cook for about 3 minutes, or until fully translucent. Add the mushrooms. Cover tightly and cook for about 5 minutes, or until the mushrooms wilt fully and exude their juices. Remove the lid. Cook for about 2 minutes, or until the pan is nearly dry.

4. Stir the arugula and bacon into the skillet with the mushrooms. Cook for about 1 minute, or until the arugula begins to wilt.

5. Add the eggs. Cook for about 2 minutes, stirring just until they begin to set but are still runny. Stir in half of the cheese and remove the skillet from the heat.

6. Heat an ovenproof, 8″ cast-iron skillet over medium heat. When hot, melt the butter in it.

7. Season the eggs with salt and pepper to taste. Transfer the eggs to the hot cast-iron skillet. Sprinkle with the remaining cheese. Bake in the hot oven for 5 to 7 minutes, or until the cheese melts and is lightly browned and the eggs set. Serve directly from the pan.

   This recipe also appeared in Michel's Book Sustainably Delicious: Making the World a Better Place One Recipe at a Time and on The Atlantic.com.

   Photo Courtesy of Andre Baranowski. Baranowski is a NY based food photographer and was the principal photographer for Michel Nischan’s cookbook – Sustainably Delicious.