Ingredients

The following ingredients have 1 Servings
  • 6 large eggs
  • 1 tablespoon milk
  • Salt and pepper
  • 1-2 tablespoon harissa ((more or less to taste- or substitute sambal oelek))
  • 1 tablespoon extra virgin olive oil
  • 8 ounces fresh sliced mushrooms
  • 1 teaspoon minced garlic
  • 1/3 cup chopped fresh parsley
  • 1 cup crumbled goat cheese
  • 1/2 teaspoon paprika

Instruction

  • Preheat oven to 400 degrees F. In a medium mixing bowl, beat the eggs with milk, 1/4 tsp pepper and 1/2 tsp salt till fluffy (if salt sensitive use 1/4 tsp salt). Reserve.
  • Harissas vary in thickness/pastiness. If your harissa is a thicker, drier paste, stir in a little olive oil till it becomes more liquid and easier to spread. Reserve.
  • Heat olive oil in skillet on medium high till hot but not smoking. Add the sliced mushrooms in a single layer. Let them sear for 3-4 minutes without stirring till golden on the bottom.
  • Stir the mushrooms, then stir in 1-2 tbsp of harissa to taste. I used about 1 1/2 tbsp-- you may need more or less depending on the spiciness of your harissa. The mushrooms should be spicy and well seasoned, but not too spicy to handle. Stir till the mushrooms are golden brown and coated with harissa.
  • Stir in minced garlic and chopped parsley (reserve 2 tsp parsley for garnish). Saute for 1-2 minutes till the garlic is fragrant. Spread the mushrooms and herbs out in a single, even layer.
  • Sprinkle the goat cheese evenly across the top of the mushroom and parsley layer.
  • Rewhisk the eggs till fluffy, then pour them evenly over the top of the other ingredients, tilting the pan in each direction to make sure all ingredients are evenly covered with egg. Cook for 2 minutes till the edges begin to solidify and brown a bit. Sprinkle the paprika lightly across the top of the eggs.
  • Place the fritatta carefully in the oven. Let it bake for about 10 minutes, till a knife inserted in the center comes out clean. Remove from oven and allow to cool for a few minutes. It will be puffy when you first take it out of the oven, then it will settle.
  • Slice the fritatta and serve. I plated this with some organic mache greens. It goes great with a light spring salad or Israeli salad on the side, and a slice of whole grain toast if you're not gluten intolerant.