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Wild Mushroom Frittata with Cheddar, Green Onions, and Peas

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Wild Mushroom Frittata with Cheddar, Green Onions, and PeasJody Horton

The beauty of a frittata is that it can be filled with just about anything, but the wild mushrooms in this one are especially delicious when combined with fluffy eggs and Cheddar cheese. To fill up the middle, I added green onions, peas, potatoes, and fresh thyme. It's actually easier to make this frittata than to go out to eat. Such a beautiful thing.

Cooks' Note

It's that easy: This makes an über-savory dinner for two... especially if you use wild mushrooms, which are more flavorful. No need to break the bank on chanterelles here; just use whatever looks good at the grocery. I avoid the mushrooms packaged in plastic, as they have a tendency to become slimy. Buy them from the open bins where you can pick and choose the best ones.

Extra hungry? How about a mug of that old standby Campbell's Tomato Soup? Umm, umm good.

In the glass: The earthy nature of the mushrooms will make a Beaujolais a nice partner to this dish. The easiest-to-find Beaujolais seems to come from Duboeuf and Jadot. Lucky for us, they are tasty bottles for the price.

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