Name: Wild Mushroom Frittata with Fresh Mint
Yield: Makes 6 appetizer servings
Ingredients: 2 tablespoons olive oil; 1 pound assorted fresh wild mushrooms, thinly sliced; 1 garlic clove, minced; 6 large eggs; 1/4 cup freshly grated Parmesan cheese (about 3/4 ounce); 4 teaspoons minced fresh mint; 1/2 teaspoon salt

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Wild Mushroom Frittata with Fresh MintBrian Leatart

(Frittata di Funghi con menta)

The frittata is a popular appetizer, lunch or light supper in Tuscany, and making it is an art. Tuscans like their frittatas golden on the outside and creamy on the inside. Frittatas usually feature seasonal vegetables like artichokes, asparagus or the wild mushrooms here. Porcini and cantarelli (chanterelles) are the most common wild Tuscan mushrooms, but others can occasionally be found at markets or in secret spots in the woods.

Recipe notes

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