Morel and Green Onion Frittata

Morels cooked through in butter, then set in eggs with green onions and Gruyère and finished in the oven.

Cooks on: Stovetop + oven · Breakfast, Lunch

Ingredients

Egg, Dairy.

Heat the oven to 375°F.
Pat the rinsed morels dry. Melt 1 tbsp of the butter in a 10-inch oven-safe skillet over medium heat. Add the morels in one layer and cook, stirring now and then, until they release their liquid and it cooks off and the pan is dry, 6 to 8 minutes. Add the remaining 1 tbsp butter and ¼ tsp of the salt and cook until the morels are lightly browned and cooked through, never raw in the center, at least 10 minutes in all. Add the green onions and cook 1 minute. Spread everything evenly and swirl the butter up the sides of the pan.
Whisk the eggs with the milk, the remaining ¾ tsp salt and the pepper until no streaks of white remain. Turn the heat to medium-low and pour the eggs over the morels. Stir gently with a spatula for the first 30 seconds to make a few soft curds, then leave it alone until the edges begin to set, 2 to 3 minutes. Scatter the Gruyère over the top.
Bake until the center is set with no liquid egg and an instant-read thermometer in the middle reads 160°F, 12 to 15 minutes.
Rest 5 minutes, then loosen the edges and cut into wedges.

Never eat morels raw. Cook them thoroughly. FDA: cooking can reduce risk, but there is no guarantee of safety.

Watery frittata: The morels still held liquid. Cook them until the pan is dry and they begin to brown before the eggs go in.
Rubbery or weeping: It baked too long. Pull it as soon as the center reaches 160°F.
Sticking: Use a well-seasoned skillet and let the butter coat the sides before adding the eggs.
Bottom brown and tough: The stove heat was too high under the eggs. Keep it at medium-low and move it to the oven once the edges set.

Leftovers. Serve warm. Keep fresh morels refrigerated until cooking. Refrigerate leftovers within 2 hours and reheat to 165°F.