Studio
Serves 4 as a main course
Ingredients
- 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
TIP:
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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.