Notes: An easy and tasty summer lunch dish. The leftovers are great cold.
Ingredients: 3 tablespoons olive oil
2 cloves garlic
1 pound mixed mushrooms: cremini, shitake, oyster, or anything you like
3 sprigs fresh thyme
8 whole eggs
1/2 pint heavy cream or half-and-half
4 ounces (1/2 cup) crumbled chevre (goat cheese)
8 fresh mint leaves, finely chopped
Salt and pepper
1 teaspoon unsalted butter
Instructions:
1. Preheat oven to 350º. Place an ovenproof, 10-inch
nonstick frying pan over medium heat. Add olive oil and garlic; cook for 1
minute or until garlic is light brown, then add mushrooms and thyme. Sauté for
about 10 minutes on high heat (you are cooking a lot of the water out of the
mushrooms, which will increase their flavor).
2. In a mixing bowl, beat together eggs, cream or
half-and-half, cheese, mint, and a pinch of salt and pepper. Add mushroom
mixture and beat all ingredients together. Taste and adjust seasoning.
3. Return frying pan to medium heat and add butter. Let it
sizzle slightly, then add egg-mushroom mixture. Let cook until the bottom is
slightly set, then stir. Repeat this process a couple of times (this helps
distribute heat throughout the mixture). Place in oven and cook for about 10
minutes, until a knife inserted into the middle comes out clean.
4. Remove from oven and let rest for 10 minutes. Turn out
onto a plate or serve straight from the pan.
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