Mushroom and Gruyère Frittata

Ingredients

Equipment Needed

• •12-inch oven-safe skillet (cast iron preferred)
• •Large mixing bowl
• •Whisk
• •Rubber spatula
• •Box grater or food processor with grating disc

Instructions

1. 1

   Prepare the egg mixture

   Crack all twelve eggs into a large bowl. Add the cream, salt, pepper, and nutmeg. Whisk vigorously until the mixture is uniform and slightly frothy, about 30 seconds of honest effort. The cream adds richness and helps the eggs set into a tender, not rubbery, curd. Set this bowl aside while you tend to the mushrooms.

   Room temperature eggs incorporate more smoothly and cook more evenly. Pull them from the refrigerator 20 minutes before you begin.
2. 2

   Preheat your oven

   Position a rack in the upper third of your oven and preheat to 375°F. The frittata finishes under high heat, and you want that top surface golden and slightly puffed. A cold oven will steam your eggs rather than bake them.

3. 3

   Sauté the mushrooms

   Heat one tablespoon of butter and all the olive oil in a 12-inch oven-safe skillet over medium-high heat. When the butter foam subsides, add the mushrooms in a single layer. Here's where patience matters: don't touch them for three full minutes. Let them make contact with the hot pan and release their moisture. You'll hear sizzling, then quiet as they steam, then sizzling again as they begin to brown. Stir once and cook another 3 to 4 minutes until they're golden at the edges and have shrunk by half. Season with a pinch of salt.

   Crowding mushrooms causes them to steam rather than sear. If your pan is smaller than 12 inches, cook them in two batches.
4. 4

   Build the aromatics

   Reduce heat to medium. Add the minced shallot to the mushrooms and cook, stirring frequently, until softened and translucent, about 2 minutes. Add the garlic and thyme, stirring constantly for 30 seconds until fragrant. The kitchen should smell of earth and herbs. Transfer the entire mixture to a plate and set aside. Wipe the skillet clean with a paper towel.

5. 5

   Assemble in the skillet

   Return the skillet to medium heat and add the remaining 2 tablespoons of butter. Swirl to coat the bottom and sides completely as it melts. This butter creates the golden crust that makes a frittata beautiful. Pour in the egg mixture. Scatter the sautéed mushrooms evenly across the surface. Sprinkle two-thirds of the Gruyère over everything, letting some sink into the eggs. Don't stir. Let the eggs begin to set at the edges, about 2 minutes.

6. 6

   Start on the stovetop

   Using a rubber spatula, gently pull the set edges toward the center while tilting the pan to let raw egg flow underneath. Do this two or three times around the perimeter. The bottom should be setting while the top remains wet and glossy. Cook for 3 to 4 minutes total until the edges are firm but the center still jiggles like custard when you shake the pan.

7. 7

   Finish in the oven

   Scatter the remaining Gruyère over the top. Transfer the skillet to the upper rack of your preheated oven. Bake for 10 to 12 minutes until the top is puffed, golden in spots, and the center no longer wobbles when jiggled. A knife inserted in the center should come out clean. The frittata will continue cooking from residual heat, so pull it when it's just set, not dry.

   For deeper browning on top, switch to the broiler for the final 1 to 2 minutes. Watch it constantly. Broilers are unforgiving.
8. 8

   Rest and release

   Let the frittata rest in the skillet for 5 minutes. This allows the eggs to finish setting and makes slicing cleaner. Run a spatula around the edges to loosen, then slide the frittata onto a cutting board or serving platter. If it sticks, don't force it. Cut wedges directly from the skillet.

9. 9

   Serve with confidence

   Cut into 8 wedges using a sharp knife. Scatter the chives over the top and finish with a few flakes of sea salt. Serve warm, at room temperature, or even cold from the refrigerator the next day. The frittata adapts to your schedule, not the other way around.

Chef Tips

• •Gruyère is traditional for its nutty, melting qualities, but fontina, aged cheddar, or even a good Swiss will serve you well. What matters is a cheese that melts smoothly and adds character, not just fat.
• •Wild mushrooms transform this dish into something extraordinary. Chanterelles in autumn, morels in spring. Use half wild and half cremini if the budget demands compromise.
• •The frittata travels beautifully. Wrap wedges in parchment for picnics, slice into smaller pieces for a buffet, or serve the whole thing family-style with a sharp knife on the side.
• •A well-seasoned cast iron skillet is ideal, but any oven-safe pan with sloped sides will work. Avoid nonstick with metal utensils or broiler heat. The coating can't take it.
• •For the holidays, make two frittatas with different fillings. Let guests choose. The variety turns breakfast into an event.

Advance Preparation

• •Mushroom mixture can be sautéed up to 2 days ahead and refrigerated. Bring to room temperature before assembling.
• •Eggs can be whisked with cream and seasonings and refrigerated overnight. Whisk again briefly before using.
• •The completed frittata keeps refrigerated for up to 3 days. Serve cold, at room temperature, or reheat gently in a 300°F oven for 10 minutes.
• •For large gatherings, make multiple frittatas a day ahead. Slice and arrange on platters the morning of. They're just as delicious at room temperature as they are warm.

Frequently Asked Questions

Nutrition Information

1 serving (about 190g)