Serves 4 as a main course
- 8 large eggs
- ½ cup half-and-half
- 1 Tbsp all-purpose flour
- 1 tsp baking powder
- Kosher salt
- ½ tsp crushed red pepper flakes
- ½ cup finely shredded Mexican cheese blend, about 2 oz.
- ¼ cup lightly packed mixed tender herbs such as basil, dill, parsley, or cilantro
- ¼ cup olive oil
- 2 cups sliced cremini or baby bella mushrooms, about 5-1/2 oz.
- 2 large scallions thinly sliced, reserve 2 Tbsp green parts for garnish
- 2 large cloves garlic, grated
To get the fluffiest, puffiest frittata, I add a touch of flour and baking powder to the egg mixture, and I don’t use my largest skillet. A smaller size, such as a 9-inch or 10-inch, will confine the frittata, leaving it nowhere to go as it cooks but up, up, up.
Everyone should know how to make a frittata. Unfussy, versatile, and delicious, this Italian egg-based dish is essentially a crustless quiche cooked in a skillet. And it’s exactly what you need to banish those weeknight dinner woes. This hearty vegetarian version is stuffed with pan-seared mushrooms, cheese, mixed herbs, scallions, and garlic. Robust enough to serve as a meatless main and so quick to make. The cooking begins on the stovetop and ends in the oven (no flipping required!) where the frittata puffs up and turns a rich golden brown.
Position a rack in the center of the oven and heat to 400°F.
In a large bowl, whisk together the eggs and half-and-half. Sprinkle in the flour, baking powder, 1 tsp salt, and the crushed red pepper flakes; whisk until combined (it’s OK if the flour and baking powder make the mixture look a bit lumpy). Fold in the cheese and herbs. Set aside.
In a 10-inch nonstick, ovenproof skillet, heat 2 Tbsp of the olive oil over medium heat until it shimmers. Add the mushrooms and distribute evenly in the skillet. Let cook undisturbed for 3 minutes. Continue to cook, stirring occasionally, until the mushrooms begin to release their moisture and turn golden, about 5 minutes more. Season with 1/4 tsp salt. Add the scallions and garlic; cook, stirring constantly, until the scallions are bright green and the garlic is fragrant, about 30 seconds.
Fold the mushroom mixture from the skillet into the egg mixture and set aside. Heat the remaining 2 Tbsp olive oil in the skillet on medium heat until it shimmers. Add the mushroom-egg mixture to the skillet, spreading everything evenly in the pan with a silicone spatula. Let cook undisturbed until the edges begin to set slightly, about 2 minutes. Using the silicone spatula, lift one edge of the frittata while tilting the pan to allow the egg mixture to flow underneath and partially cook. Repeat around all edges.
When the egg mixture on top is still runny, place the skillet in the oven. Bake until the frittata is cooked through, puffed, and golden brown in places, 12 to 14 minutes. Remove from the oven. Loosen the edges and bottom of the frittata from the skillet with the silicone spatula and slide onto a serving platter. Garnish with reserved scallions and serve warm or at room temperature.