This year's weather has been perfect for Morel Foraging. My husband came home the other day with a large bag full of the largest Morels I have ever seen! I guess you can say we have had some yummy meals lately.
Ingredients
Extra Virgin Olive Oil
1 pound of cleaned Morel Mushrooms
3 leeks
3 cloves of garlic
8 eggs
1/2 cup whole milk
Salt and Pepper to taste
chopped fresh parsley
Directions
-pre-heat oven to 350 degrees
-sauce the mushrooms, leeks and garlic until cooked (season to taste)
-meanwhile beat the eggs and milk together
-pour egg mixture over mushroom mixture and cook on low to medium heat for 3 minutes, do not stir
-top with salt and pepper and fresh parsley
-place in oven for about 10-12 minutes until frittata is cooked
-serve alongside a nice spring salad
photo and recipe by Kristen Bach