Updated: Jun 12
Spring is such a wonderful season for so many reasons. The days are lengthening. Spring flowers are beginning to grow. Morels are popping. I made up this recipe to showcase the first morels I picked in the 2022 season. As it happened, chives were growing in my garden at the same time. This recipe served two people. There was enough leftover to reheat the next morning for another breakfast.
4 extra large free-range organic eggs
2TBSP chopped fresh chives
10 morels, cleaned and split lengthwise
1/2 cup milk. (I used skim)
2 TBSP butter
1/4 cup shredded cheese (I used Sargento 4 Mexican)
Salt and Pepper
Preheat your oven to 350 degrees, with the oven rack in the middle. Begin by cleaning your morels and splitting them lengthwise. For this recipe, I chose very pretty specimens that were is good condition, since they were going to serve as a visual in the recipe, as well as the main flavor. Then sauté them. I start with a dry pan. Use medium heat. When the mushrooms have given up their moisture, add butter and continue cooking until a nice brown color and a bit of a crispness develops.
Using a whisk, scramble the eggs and whisk in the milk. Melt butter in the frying pan. I used a 10" nonstick skillet. Over medium heat, cook the egg mixture until it starts to set. Then sprinkle the chives and cheese on top. Finally arrange the morel halves in an artistic format on top. Grind some salt and pepper over the frittata. Place the skillet in the oven until the egg mixture sets...just a few moments.
Slice into wedges and serve. I served mine with toasted homemade
French bread and my homemade blackberry jam.