Mushroom Thyme Frittata

Thyme is a fragrant, woodsy herb that compliments the earthiness of mushrooms and richness of eggs well. It is used frequently in modern cuisines from around the Mediterranean and has a long history of use primarily medicinally and culinarily, back when its antiseptic properties were more valuable. In ancient Rome it was eaten before or with meals as protection against poisoning, added to baths and and exchanged as a symbol of respect. In ancient Greece it was burned as purifying incense in homes and temples and in ancient Egypt it was used for embalming. More recently, in the Middle Ages ladies would give sprigs of it to their knights going into battle as a token of courage and in the Victorian era wild patches were believed to indicate that fairies were near. Now that we have refrigeration and strict government set food safety standards thyme’s disinfecting properties are not as essential to health as they once were but the herb is still worthy of a place in our kitchens for its flavor and fragrance alone. To get the small leaves off of the stem pinch the top with your index finger and thumb then use the index finger and thumb on your other hand to pinch just below then slide that hand down to the bottom, the leaves peeling off as your fingers pass over.Crimini mushrooms are more flavorful than regular white button mushrooms so they are better for a dish as simple as this and some shiitake mushrooms could be added in for the more adventurous. I like to sautée them in a skillet on the stove, then add in the egg mixture and put it all in the oven until the eggs are fully set, it ensures that the excess liquid from the mushrooms is cooked off so they don’t make the eggs too moist and it requires only one baking dish. Add a simple side salad for a full and easy meal.

Mushroom Thyme Frittata
 
Prep time
Cook time
Total time
 
Serves: 2
INGREDIENTS:
  • 6 large eggs
  • 3 cups crimini mushrooms, thinly sliced
  • ⅓ cup plain unsweetened almond milk
  • ¼ cup green onion, sliced thinly
  • 1 tablespoon cold-pressed olive oil
  • 1 teaspoon fresh thyme leaves
  • 1 small garlic clove, minced
  • ¼ teaspoon sea salt
  • A few cracks of fresh black pepper
  • Optional: 2 tablespoons of flavorful cheese (aged cheddar cheese, feta or good parmesan would all work)
DIRECTIONS:
  1. Preheat oven to 400°. Place the oil in a skillet on the stove over medium high heat. Once the oil is hot add in the garlic and mushrooms and sautée until the mushrooms are fully cooked and there is no excess liquid, around 7-8 minutes. Meanwhile whisk the eggs in a medium sized bowl then add in the milk, thyme, green onion, and salt (and cheese if mixing in). Once the mushrooms are done pour the egg mixture in and quickly move the mushrooms around so they are distributed evenly and not poking out. Leave the skillet on the stove for another 2-3 minutes, until the edges of the eggs have set, then place in the oven for 15-20 minutes, until the middle is firm. Open the oven door and set the heat to broil for a final 2-4 minutes, until the top is golden brown.
  2. If stored in an airtight container it will be fine for a few days in the refrigerator and can be reheated in a hot oven (to maintain a slightly crispy outer layer) or microwave.

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