This Mushroom Frittata with Truffle Cheese is the perfect weekend egg dish to serve to guests OR just yourself after a really crappy week. It’s quick, savory and mildly indulgent.
Truffle cheese could be my favorite cheese on this planet. There are many varieties to be found around town. Sottocenere is a cow’s milk version that they sell at Whole Foods for a fortune. Trader Joe’s has a slightly inferior, but cheaper and still delicious version. I also recently had a sheep’s milk truffle cheese from Fairway that was absolutely divine. Use your favorite version in this dish. Just keep in mind that if you use a stronger pecorino type, reduce the amount of cheese you are using. The recipe below was designed for a milder cheese.
I recommend that the next time you have a party you get some truffle cheese to include on your cheese plate. If you are like me, you are prone to getting huge chunks of cheese that are devoured, yet not quite all the way. When you find yourself with an ugly looking leftover piece of truffle cheese, make this Mushroom Frittata with Truffle Cheese! The combination of the truffle cheese, mushrooms and eggs is synergistic.
- 1 tbsp butter
- 1 cup chopped assorted mushrooms (e.g., oyster, cremini and shitake)
- 1 tbsp shallots, minced
- 4 eggs
- ¼ cup milk
- ½ cup shredded truffle cheese
- 1 tsp salt
- ½ tsp ground pepper
- Preheat oven to 350 degrees.
- Melt butter in an 8 inch saute pan over medium high heat.
- Add mushrooms to melted butter and saute for 6-8 minutes, until mushrooms release their water and begin to brown.
- Add shallots and saute for 1 minute more.
- Meanwhile, whisk the eggs and mix in the milk, cheese, salt and pepper.
- Reduce the heat to medium and add egg mixture to the mushrooms.
- Cook for approximately 3 minutes until eggs begin to set.
- Transfer pan to oven and cook for approximately 6 minutes. Switch to broil to brown for 1-2 minutes more.