Can we take a second to talk about the egg? I feel like if an egg were a person, it would be the dopest BFF on earth. Humble, honest, vulnerable, comfortable in lots of different settings, with a wicked sense of humor (what? your eggs don’t tell jokes?).
One of the fastest, easiest ways I prefer to mainline my eggs is in frittata form—paired with as much savory goodness as possible, and usually a good dose of goat’s cheese. Which brings us to this gem of an eggy casserole, bursting with umami flavor from wild-foraged maitake (hen of the woods) mushrooms, shallots, and fresh thyme. This week on my Intuitive Eating recipe column on Sonima.com.
The egg, seemingly fragile, delivers some of the most body and bone-nourishing sustenance imaginable. I show up to the egg when I’m in search of a serious clean protein hit, and stay for its essential fatty acids and brain nourishing nutrients. Sidebar: I’ve become slightly obsessed with snapping shots of them. (And possibly maybe texting those pictures to friends caught unawares by egg pornography??? Let’s not talk about it.)
As long as we’re in paeans-to-food mode, let’s take a sec to talk about how insanely gorgeous wild mushrooms are. These maitakes were (super easily) pushed on me from the kind mushroom foraging folks at the farmers market. Their flavor is dense, earthy, but not overwhelming. And mega-bonus: maitakes are the most immunity boosting mushroom around, containing polysaccharides that help prevent cancer. Now THAT’S a mushroom.
The Maitake Mushroom, Chèvre & Thyme Frittata, this week on Intuitive Eating at Sonima.com. For strength. For all those moments when you really just need your food to be your BFF.
Ingredients
- 6 large eggs
- 1 cup whole milk
- pinches two black pepper
- pinch nutmeg
- 1 tablespoon butter divided in half + more to butter baking dish
- 1/2 cup thinly sliced shallot
- 1 cup maitake (hen of the woodmushrooms or similar
- 1 tablespoon fresh thyme leaves separated from stem divided in half
- 1/2 teaspoon sea salt
- 3 ounces chèvre
- balsamic vinegar or reduction to taste
Instructions
- Preheat oven to 375º. In medium frying pan, melt half the butter. Add shallots, 1/4 teaspoon of sea salt, and half a tablespoon of fresh thyme leaves. Sauté over medium heat about 10 minutes, stirring frequently until shallots are translucent and just beginning to darken. Add remaining butter to the pan, then add mushrooms and sauté another 3-5 minutes, until mushrooms are tender but not too soft. Remove from heat.
- In a large bowl, whisk eggs, milk, black pepper, nutmeg, half a tablespoon of fresh thyme leaves, and 1/4 teaspoon sea salt. Whisk until fully combined.
- Lightly butter a 9” round pie pan (or 8” square baking dish, or rectangular dish of a similar sizand pour in egg mixture. Sprinkle in the sautéed shallots and mushrooms, and crumble in the goat’s cheese—distribute all evenly throughout.
- Bake for 25-30 minutes, or until golden brown around the edges, poufy, and no longer jiggly in the middle. Let cool 5-10 minutes, and then enjoy with a light drizzle of balsamic vinegar or balsamic reduction on top!
