Wild Green Frittata with Rosemary Marsala Roasted Oyster Mushrooms

This is a pandemic recipe, so I used the greens and herbs I had on hand for the frittata. There are endless possibilities for the combination of greens and herbs you can use. I think fresh dill and lemon arugula or lemon thyme would be delightful.

If you’re near Asheville or Franklin, NC, look to Smokey Mountain Mushrooms for high quality oyster mushrooms, cinnamon caps, lion’s mane, and maitake. He’s delivering orders safely to Asheville, and often selling at the Franklin Farmer’s Market.

FRITTATA INGREDIENTS

4 tbs your favorite cooking oil, divided

1 medium onion, diced

20-30 ramp leaves, chopped

5 eggs

1 1/2 tsp salt

1 tsp baking powder

1 tsp fresh ground black pepper

1 tsp turmeric

1 1/2 cup violet leaves, chopped fine

1/2 cup parsley, chopped fine

1 1/2 cup kale, chopped fine

1 tbs fresh oregano, chopped fine

1 tbs fresh thyme, chopped fine

FRITTATA DIRECTIONS

1. Heat 2 tbs oil in a cast iron skillet over medium heat. Cook the onion until soft, about 10 minutes. Add the ramp leaves for the last couple of minutes. Move onions and ramp leaves to a bowl and set aside.

2. Whisk the eggs, salt, pepper, baking powder, and turmeric in a large bowl. Then stir in the greens, herbs, and onion mixture with a rubber spatula.

3. Heat your broiler.

4. Heat the remaining 2 tbs of oil in the skillet over medium. Pour in the greens mixture and spread it evenly with the spatula. Cover and cook the frittata until the bottom is just set, 8-10 minutes.

5. Uncover and put under the broiler for about 1 minute, until the top is just set.

6. Let it cool slightly and slide it onto a plate.

ROASTED OYSTER MUSHROOMS INGREDIENTS

1 lb fresh oyster mushrooms, sliced if large

2 cloves garlic, thinly sliced

1 tsp. finely chopped rosemary

1/4 cup olive oil

salt and fresh black pepper

2-3 tbs marsala wine

ROASTED OYSTER MUSHROOMS DIRECTIONS

1. Preheat oven to 375 degrees F.

2. Gently mix all ingredients in a large bowl, then spread onto a parchment paper lined baking sheet.

3. Roast in the oven for 25-30 minutes, until mushrooms are cooked thoroughly and a little crispy on the edges.

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