Photo by Illustration and writing by Maria Reidelbach
Provenance of Dish
I'm working on a climate change cookbook with Cornell Cooperative Extension that is based on step-by-step illustrated master recipes. I've used this egg frittata recipe many times with a variety of wild and cultivated, fresh and dried, mushrooms. It's a meal that's got a small carbon footprint because it's got lots of mushrooms or vegetables and no red meat. Check out turningthetablescookbook.com for photos of a delightful early spring morel, ramp and asparagus frittata we made using this master recipe!
Make this master recipe with a few simple ingredients - amounts are on the illustrated instructions:
garlic or onions
oil or butter
mushrooms and/or vegetables
salt, pepper and fresh herbs
All the instructions are on the illustration.