Mushroom Frittata with Endive Salad

• 8 large eggs
• 3 tablespoons extra-virgin olive oil
• 8 ounces assorted mushrooms, sliced
• 2 tablespoons unsalted butter
• 1 bunch scallions, chopped
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh tarragon
• Kosher salt and freshly ground pepper
• 3/4 cup grated gruyere cheese (about 3 ounces)
• 4 heads endive, sliced crosswise
• 3 Campari or other small vine-ripened tomatoes, chopped
• Juice of lemon

1. Set a rack in the upper third of the oven; preheat to 450 degrees F. Whisk the eggs in a large bowl until foamy.
2. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat.
3. Add the mushrooms and cook, stirring occasionally, until golden, 3 to 4 minutes.
4. Reduce the heat to medium.
5. Add the butter, scallions, parsley, tarragon, 1/4 teaspoon salt and a few grinds of pepper.
6. Cook until the scallions are wilted, about 3 minutes.
7. Pour the beaten eggs into the skillet in an even layer and cook until they start browning, about 3 minutes; sprinkle with the cheese.
8. Transfer the skillet to the oven and bake until set, about 5 minutes.
9. Meanwhile, combine the endive and tomatoes in a bowl.
10. Add the lemon juice, the remaining 2 tablespoons olive oil, and salt and pepper.
11. Toss and serve with the sliced frittata.
12. Photograph by Antonis Achilleos

eggs, extravirgin olive oil, mushrooms, unsalted butter, scallions, parsley, tarragon, kosher salt, gruyere cheese, endive, tomatoes, lemon

Taken from www.foodnetwork.com/recipes/food-network-kitchens/mushroom-frittata-with-endive-salad.html (may not work)