Wild Mushroom Frittata - Recipe | Josh Capon
Chef Capon’s culinary journey started when he was discovered by the legendary chef Charlie Palmer following his graduation from Johnson & Wales University.
Ingredients
- 15 eggs
- 12 oz assorted mushrooms sliced (shiitake, oysters, cremini, etc)
- 1 red onion, julienned
- ¼ cup evoo
- 2 cups arugula
- 1 cup crumbled goat cheese
- Salt and pepper
- 6-8 oven roasted tomatoes
- 1 bunch scallions
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