I first had frittata, that I remember, at a friend's home a couple years ago. It was such a culinary delight that I haven't forgotten about it. This morning while thumbing through an old magazine, I found this recipe for a mushroom frittata. It also comes with an endive salad, but I'm thinking it might served just as well with some cubed and pan-fried potatoes.
No picture, yet. Once I make this and take a few, I'll post one of them here.
Serves: 4
8 large eggs
3 tbl extra virgin olive oil
8 oz assorted mushrooms, sliced
2 tbl unsalted butter
1bunch scallions, chopped
1/4 C chopped fresh parsley
2 tbl chopped fresh tarragon
Kosher salt and freshly ground pepper
2/3 C grated gruyere cheese
4 heads endive, sliced crosswise
3 Campari or small vine-ripened tomatoes, chopped
Juice of 1/2 lemon
1. Set a rack in the upper third of the oven; preheat to 450. Whisk the eggs in a large bowl until foamy. Heat 1 tbl olive oil i a large nonstick ovenproof skillet over medium-high heat. Ad 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 tsp salt and a few grind 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 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 tbls olive oil and salt and pepper. Toss and serve with the sliced frittata.
Recipe from, "Food Nework Magazine," vol 7, no. 4, p. 108.
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