Porcini-Parmesan Frittata

I used fresh baby Bella mushrooms & browned them in a teaspoon of olive oil. I used premium block Parmesan & grated it fresh. I added dried chives right in the fritatta. I used a cast iron skillet and as it started to set I sprinkled a little more Parmesan on top & salt & pepper then finished under the broiler. My husband & I loved it!!

Frittata was very bland despite using premium ingredients. Maybe 5 ingredients isn't enough for this recipe? Plus, porcini mushrooms are pricey and I wasted 8 dollars on them for this recipe!!

I was dubious of the directions for hydrating the dried porcini but tried it anyway. It was still chewy. Perhaps soaking it longer as I normally do for other recipes would make it better but I doubt it. Also seemed like a crime dumping out the soaking liquid which has so much flavor. I love porcini but in this recipe, it was chewy and lack the depth of rich flavor I'm accustom to with this mushroom.

Great weeknight meal: quick, tasty, uses stuff you can stock in advance. Not a cheap dish, however, since you use almost a dozen eggs and need lots of dried mushrooms. I used 1 1/2 oz. rather than 2 oz. of mushrooms to save $$, and it seemed fine.