Both winter and summer savory are related to the mint family, with a fairly strong flavor that rests somewhere between mint and thyme. Summer savory is a bit milder and makes a perfect partner to spring’s first morels in this tasty frittata. This would make a nice light lunch served with a side salad and a glass of Italian white with enough texture to stand up to the frittata (I had a glass of 2007 Marco Felluga Friulano Bianco when we tested the recipe). Make sure you use an 8-inch skillet for this recipe: if the frittata is too thin, you’ll end up with rubber; too thick, and you risk runny eggs.

　　

Ingredients

serves 4

　　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

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

To clean the morels, fill a large bowl with cool water. Dunk the mushrooms once or twice, then allow to dry on paper towels or a clean dishcloth for at least an hour. Stem the morels, then halve them lengthwise.

　　

Step 3

Heat the butter in an 8-inch ovenproof skillet or sauté pan over medium-high heat. Add the morels and sauté for 3 to 4 minutes to soften, then add the garlic and cook just until soft. Be careful not to let the garlic brown. Add the savory and eggs and stir gently.

　　

Step 4

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.

　　

Step 5

Transfer the pan to the oven and bake just until the center is set, 14 to 16 minutes. To check doneness, give the pan a little shake; if the center jiggles, give it a few more minutes. Remove from the pan and cut into wedges to serve.

　　Ethan Stowell's New Italian Kitchen