Serves 6 / The luxurious essence of truffle oil—an indulgence, but it lasts for ages and is extremely versatile—nicely complements portobello’s earthy flavor.
1 tablespoon extra-virgin olive oil
2 small-medium portobello mushroom caps (gills removed), cut into 1/2-inch cubes
1/2 medium red onion, diced large
1/2 tablespoon fresh thyme leaves (stems removed)
6 medium eggs
1 teaspoon truffle oil (omit if using truffle cheese)
1/2 cup shredded jack cheese or truffle cheese
1. Preheat oven to 400˚. Heat a 9-inch cast-iron or oven-proof skillet. Add oil, mushrooms, and onion. Season with thyme, plus salt and pepper. Cook 3–5 minutes, until vegetables are tender.
2. In a medium bowl, beat eggs with truffle oil, cheese, and salt and pepper. Pour over mushrooms. Lift and settle eggs in the pan as they brown on the bottom. When eggs are set but remain uncooked on top, transfer to oven for 7–8 minutes, until frittata is golden brown and puffy.
PER SERVING: 139 cal, 67% fat cal, 11g fat, 3g sat fat, 196mg chol, 9g protein, 3g carb, 1g fiber, 127mg sodium
Recipe provided by Donna Prizgintas, renowned chef and advocate of natural foods.
