add to shopping list Ingredients

4 tbs butter, divided
1 shallot minced
2 cups coarse chopped wild mushrooms (chanterelle, morel, shiitake, etc.)
16 large eggs
1/2 cup Whole Milk
1/2 cup cream cheese
2 cups grated Gruyère cheese
1/2 cup cooked spinach, squeezed dry and chopped
1/2 tsp salt
1/4 tsp fresh ground pepper
10 potato latke
10 Gruyère chips
basil Hollandaise
parsley sprigs for garnish

Preparation

Heat oven to 350°. Heat 2 tablespoons butter over medium heat in a large ovenproof non-stick pan. Add shallot and cook for 1 minute. Add mushrooms and cook until moisture has evaporated and they start to brown, about 8 minutes. Season to taste with salt and pepper. Remove to a clean bowl and set aside. Wipe pan clean.

Whisk eggs, milk and cream in a large bowl until well blended. Add cream cheese to the egg mixture by pinching off little bits the size of a dime, then dropping them in. Add Gruyère, mushrooms, spinach, salt and pepper and stir to combine.

Heat the same pan over medium heat and add remaining butter. When butter is foamy, add egg mixture and cook for 5 minutes until edges start to set. Carefully transfer pan to oven. Bake for 15-20 minutes until center is just set. Cut into rounds with a biscuit cutter and serve with potato latke, Gruyère chip, Hollandaise and parsley for garnish. Serves 10

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Reviews

11/21/09

Theresa111 says:

This gets an A+ and I feel it will make any dinner special just by being on the plate.

12/29/09

urbanideas says:

I have been trying to come up with ideas for new Year's Eve dinner and I will try this one, looks divine!

6/24/10

mhelhanee says:

wow, every element complements the other. this is just a perfect fritata for me. wild mushrooms and cheese, Sofia is right, this is sooo divine...

1/20/11

Theresa111 says:

This will be perfect course for a dinner I am planning.

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