Mushroom frittata with endive salad

Ingredients:

• 8 large eggs
• 3 tbsp. l. olive oil
• 220 g of various mushrooms, thinly sliced
• 2 tablespoons unsalted butter
• 1 bunch green onions, thinly sliced
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh tarragon
• 3/4 cup grated Gruyere (about 90 g)
• 4 heads endive, sliced ​​crosswise
• 3 Campari tomatoes or other small tomatoes, chopped
• Lemon juice

Preparation:

1. Position a rack in the upper third of the oven; preheat oven to 230°C.
2. Whisk the eggs in a large bowl until foamy. Heat 1 tablespoon olive oil in a large oven-safe nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until golden brown, 3-4 minutes. Reduce heat to medium. Add the butter, green onions, parsley, tarragon, 1/4 teaspoon salt, and a few grinds of freshly ground black pepper. Cook until the onions are wilted, about 3 minutes.
3. Pour the beaten eggs into the skillet, spreading them in an even layer, and cook until they begin to brown, about 3 minutes; sprinkle with cheese. Transfer the skillet to the oven and bake until set, about 5 minutes.
4. Meanwhile, combine the endive and tomatoes in a bowl. Add the lemon juice, the remaining 2 tablespoons of olive oil, and salt and pepper to taste. Toss and serve with frittata slices.