Wild Mushroom & Agretti Frittata

Earthy wild mushrooms and tender agretti give this simple frittata an autumnal Italian spin, perfect for brunch, lunch, or an easy supper.

Ingredients:
1 tablespoon olive oil
1 bunch agretti, tough ends trimmed
1 cup mushrooms, cleaned and sliced
1 cup onion, peeled and thinly sliced
8 large eggs
½ cup ricotta cheese
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon ground black pepper

Method:
1. Heat the olive oil in a large, oven-safe skillet over medium heat. Add the onion and mushrooms and cook until the onion is tender and the mushrooms are lightly browned, about 5–7 minutes.

2. Set aside a few of the prettiest mushrooms for the top of the frittata. Add the agretti to the skillet and cook just until wilted and tender, about 2–3 minutes. Remove the skillet from the heat.

3. In a separate bowl, beat together the eggs, ricotta cheese, lemon juice, salt, and pepper until well blended. Pour the mixture over the vegetables and reduce the heat to low. Cover and cook until the eggs are almost set, about 7 minutes.

4. Preheat the broiler while the eggs are cooking. Remove the pan from the heat, uncover, and arrange the reserved mushrooms over the top. Broil about 6 inches from the heat until the eggs are fully set and beginning to brown, about 3 minutes. Cut into wedges to serve