Cheese, Zucchini and Wild Mushroom Frittata
(Frittata di Formaggio, Zucchine e Funghi Selvatici)
Ingredients:
12 large egg whites
6 large egg yolks
2-3 ounces goat cheese, crumbled
3 tablespoons milk
2 tablespoons chopped fresh parsley
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
4 teaspoons extra virgin olive oil, divided
1 small onion, minced
1 clove garlic, minced
4 ounces wild mushrooms (ex. shitake and oyster)
1 small zucchini, chopped
Directions:
Position an oven rack 6 inches from the broiler element in your oven.
Whisk the egg whites, eggs yolks, goat cheese, milk, parsley, lemon zest, salt, and pepper together in a bowl.
Heat 2 tablespoons of olive oil in a 10 or 12-inch stainless steel skillet over medium-high heat until it begins to gleam.
Add the onion and cook until soft, about 5 minutes.
Add the garlic, stir, and cook for another minute.
Add the mushrooms.
Cook the mushrooms until they are mostly cooked and deep brown, 5 to 10 minutes.
Add the zucchini and cook and saute for another 2-3 minutes.
Remove the veggies from the pan, place on a plate, and set aside.
Wipe out the pan with a paper towel.
Add 2 teaspoons of olive oil to the skillet and place over high heat.
Swirl the olive oil over the bottom and sides of the pan so it is thoroughly coated.
Pour the egg mixture into the pan and immediately swirl the pan so that a crust forms in the surface of the skillet.
Distribute the vegetables evenly over the frittata (no need to stir them).
Cook until the bottom is lightly browned, 1 to 2 minutes.
Transfer the skillet to the oven and broil until the frittata has risen and the surface is puffed and spotted brown, 3 to 4 minutes.
Take the skillet out of the oven and let stand until the eggs in the very center are cooked and moist, but not runny, 1 to 3 minutes.
Loosen the frittata all along the edges with a spatula and slide onto a serving platter. Serves 6.