Ingredients

• 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

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Instructions

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