Deer Heart Frittata Recipe

Use foraged mushrooms, if you have them, for a wilder take on this succulent deer heart frittata.

| September/October 2020

deer-heart-fritatta 

In spring, we often substitute foraged morel mushrooms for store-bought fungi. Come summer, freshly gathered black trumpets and golden chanterelles will enhance this dish. As wild mushrooms can have an intense flavor, we recommend reducing their amount in this recipe by one-third to one-half.

Yield: 2 servings.

Ingredients

  • 1 to 2 tablespoons olive oil
  • 1/4 cup mushrooms, sliced
  • 1/4 cup mild, white onion, chopped
  • 1/2 to 3/4 cup asparagus cut into 1-inch pieces
  • 5 eggs, beaten
  • 1/2 cup precooked deer heart, diced into pea-sized pieces
  • 1/3 cup grated cheddar cheese
  • Salt and pepper, to taste

Directions

1. Heat oil in skillet over medium heat. 



2. Add mushrooms, onions, and asparagus. Cook, stirring occasionally, until vegetables are tender, about 4 minutes.

3. Pour in beaten eggs, and stir to combine with vegetables. 



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