Ingredients:
- 1 cup dried wild mushrooms (such as porcini, morel, or chanterelle)
- 1 cup boiling water
- 8 large eggs
- 1/4 cup milk
- Salt and pepper to taste
- 2 tablespoons olive oil Pamako
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 2 cups fresh spinach leaves
- 1/2 cup grated cheese (such as Gruyere, cheddar, or Parmesan)
- Fresh herbs (such as parsley or chives), chopped for garnish
Instructions:
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Place the dried wild mushrooms in a bowl and pour the boiling water over them. Let them soak for about 20-30 minutes until they are softened. Drain the mushrooms, reserving the soaking liquid. Chop the mushrooms into smaller pieces if desired.
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In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside.
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In an oven-safe skillet, heat the olive oil over medium heat. Add the sliced onion and minced garlic, and sauté until they are soft and translucent.
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Add the soaked wild mushrooms to the skillet and cook for a few minutes until they are slightly browned and any excess moisture has evaporated.
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Add the fresh spinach leaves and dried thyme to the skillet and cook until wilted.
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Preheat your oven.
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Pour the egg mixture into the skillet, making sure it is evenly distributed over the mushrooms and spinach. Cook on the stovetop for a few minutes until the edges start to set.
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Sprinkle the grated cheese evenly over the frittata.
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Transfer the skillet to the preheated oven and cook for a few minutes until the top is golden brown and the eggs are fully set.
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Slice the frittata into wedges and serve garnished with fresh herbs.
