Frittata with Morels and Savory

• 1/2 pound morels
• 2 tablespoons unsalted butter
• 2 cloves garlic, thinly sliced
• 1 tablespoon chopped fresh summer savory
• 8 large fresh eggs, lightly beaten

1. Preheat the oven to 350F.
2. To clean the morels, fill a large bowl with cool water.
3. Dunk the mushrooms once or twice, then allow to dry on paper towels or a clean dishcloth for at least an hour.
4. Stem the morels, then halve them lengthwise.
5. Heat the butter in an 8-inch ovenproof skillet or saute pan over medium-high heat.
6. Add the morels and saute for 3 to 4 minutes to soften, then add the garlic and cook just until soft.
7. Be careful not to let the garlic brown.
8. Add the savory and eggs and stir gently.
9. Decrease the heat to medium and cook until the edges are just set and the bottom is browned, gently lifting the frittata with a metal spatula to check.
10. Transfer the pan to the oven and bake just until the center is set, 14 to 16 minutes.
11. To check doneness, give the pan a little shake; if the center jiggles, give it a few more minutes.
12. Remove from the pan and cut into wedges to serve.

morels, unsalted butter, garlic, fresh eggs

Taken from www.epicurious.com/recipes/food/views/frittata-with-morels-and-savory-383832 (may not work)