Wild Mushroom Frittata Recipe - Los Angeles Times

Name: Wild Mushroom Frittata Recipe - Los Angeles Times
Total time: 30 min
Ingredients: 12 eggs; 3/4 cup creme fraiche, divided; 1 cup grated pecorino Romano cheese; 1 tablespoon olive oil; 1 tablespoon butter; 2 cups thinly sliced shallots (about 5 to 6); 6 large cloves garlic, thinly slice; 2 cups cleaned, sliced mushrooms, wild if available, such as chanterelles or morels (cultivated types such as cremini may be combined or substituted); 2 teaspoons fresh thyme leaves; Salt and pepper; 1 tablespoon chopped chives; Sea salt

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Ingredients

12 eggs
3/4 cup creme fraiche, divided
1 cup grated pecorino Romano cheese
1 tablespoon olive oil
1 tablespoon butter
2 cups thinly sliced shallots (about 5 to 6)
6 large cloves garlic, thinly slice
2 cups cleaned, sliced mushrooms, wild if available, such as chanterelles or morels (cultivated types such as cremini may be combined or substituted)
2 teaspoons fresh thyme leaves
Salt and pepper
1 tablespoon chopped chives
Sea salt