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Truffle & Parmesan Frittata

Yields1 ServingPrep Time10 minsCook Time10 minsTotal Time20 mins

Truffle and Parmesan Frittata_main_1400 px

Eggs
 2 large eggs
 1 tbsp half and half
  tsp sea salt
  tsp ground black pepper
Mushrooms
 ½ cup baby portabello mushrooms, sliced
 1 scallion, green part only, sliced
 1 tsp white or black truffle butter (Fabrique Delices White Truffle Butter was used)
 1 tsp olive oil
 1 pinch of salt
Cheese
 1 tbsp parmesan cheese, grated
Garnish
 1 tsp chives
 1 croissant, all-butter
Preparation
1

- In a small bowl, whisk together the eggs, half and half, salt and pepper.

Cooking
2

- In a small skillet, on medium heat, add the oil. Once the oil begins to ripple, add the mushrooms and saute for 5 minutes. Then, add the scallions and saute an additional 1 minute.

3

- Reduce the heat to low and pour in the egg mixture. Sprinkle in parmesan cheese. Slowly scramble the eggs for 2-3 minutes by pulling along the edges of the pan with a spatula and gently stirring them to create large folds. Remove from heat.

Garnish
4

- Top with chives and more cheese if desired. Pair with a warmed and buttered croissant. (Gently toast a pre-made all-butter croissant in the oven at 200 degrees for 10 minutes.)

Nutrition Facts

Servings 1