DesBarres Manor Inn

Recipe

Wild Mushroom & Scallop Frittata: Breakfast-Brunch

Servings: 12

Prep time:1 hour

Ingredients:

  • 1 oz Minced Lobster mushrooms

  • 4 tablespoons Salted butter

  • 4 tablespoons Canola oil

  • 2 Minced shallots

  • 2 lb Cleaned & minced fresh wild mushrooms

  • 4 Cloves minced garlic

  • 1 dozen Chopped basil leaves

  • 1 lb Chopped scallops (medium dice)

  • 2 dozen Eggs

  • 1/2 cup Shredded Asiago cheese

  • Salt & pepper to taste

Step 1:

Preheat oven to 375°F. Place lobster mushrooms in a small bowl, cover with boiling water and let soak for 20 minutes. Strain liquid from mushrooms through a colander.

Step 2:

In a large frying pan, heat the butter and canola oil over medium heat. Add shallots and cook for 1 to 2 minutes. Add the lobster mushrooms, wild mushrooms, garlic, basil and scallops, season with salt and pepper and cook over high heat for 2 to 3 minutes.

Step 3:

Meanwhile, whisk the eggs in a large bowl seasoned with salt and pepper.

Step 4:

Slowly pour the egg mixture into the frying pan and cook over medium low heat, gently stirring the mixture. When the frittata is partly cooked (7-10 minutes), sprinkle the top with the Asiago cheese and place the pan in the preheated oven.

Step 5:

Bake the frittata for approximately 20 – 25 minutes until golden. Remove from the oven to check for doneness. Shake the fry pan, the egg mix should not move. Let the frittata rest for 5-10 minutes and cut into wedges.

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Contact Us

  • Address 90 Church Street
    Guysborough, NS B0H 1N0
    Canada
  • Phone+1-902-533-2099
  • Fax+1-902-533-2841
  • Toll free+1-888-933-2099
  • EmailContact Innkeeper