Thursday, August 16, 2018

Wild Mushroom Frittata with Cheddar, Green Onions, and Peas


Breakfast for dinner, anyone? Or just plain breakfast? A frittata is one of the easiest ways to prepare eggs. It's almost like a giant baked omelet, or a less rich crustless quiche (quiche usually contains tons of cream and/or milk, while a frittata does not).


This particular recipe is meatless, and yet still packed with plenty of protein from the eggs and cheese. The wild mushrooms provide a meaty flavor without the meat, and the diced potatoes fill in the blanks, along with vibrant green peas, and mild scallions.


A weeknight meal through and through, this frittata uses a single pan, so less cleanup. Although it is designed to serve 2, it could easily serve 4 people, especially if you pair it with a side salad or cup of soup.


Wild Mushroom Frittata with Cheddar, Green Onions, and Peas
Serves 2 (could easily serve 4 if paired with a side salad or cup of soup)
(From One Pan, Two Plates)

6 large eggs
2 tablespoons milk or water
Salt and freshly ground black pepper
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
2 tablespoons unsalted butter
3 new potatoes, scrubbed and cut into 1/4-in/6-mm dice
4 green onions, white and tender green parts, thinly sliced
10 ounces/280 g mixed wild mushrooms, such as cremini, shiitake, and oyster, brushed clean and sliced
1 garlic clove, minced
1 teaspoon minced fresh thyme
1/2 cup/70 g frozen peas, thawed
1/2 cup/55 g shredded Cheddar cheese

Preheat the broiler with the rack in the second position from the top.

In a medium bowl, whisk together the eggs, milk, 1/2 tsp salt, a few grinds of pepper, the nutmeg, and cayenne.

In a 12-in/30.5-cm ovenproof skillet over medium-high heat, melt the butter. When the butter is melted and hot, add the potatoes and a sprinkle of salt and pepper. Cook the potatoes, stirring every now and then, until they begin to soften, about 3 minutes. Add the green onions, mushrooms, garlic, thyme, and another sprinkle of salt and pepper and continue to cook and stir until the mushrooms have given off their liquid and are dry, about 4 minutes. Add the peas and cook until all of the veggies are tender and the peas are warmed through, another minute or two. Taste and adjust the seasoning. Spread the filling evenly over the bottom of the pan and sprinkle the cheese over the top.

Pour the eggs evenly over the vegetables in the pan and reduce the heat to low. Cover the pan and cook for 2 minutes, then remove the lid and transfer the pan to the broiler. Broil the frittata until the top is lightly browned and the eggs have firmed up in the center, about 4 minutes. To test, press the center of the frittata lightly with your finger. If it feels firm, it's done.

Remove the frittata from the oven and let it rest for 3 minutes on a wire rack on the countertop to continue to firm up before cutting it into wedges. It will be puffy when it comes out of the oven but will deflate and become firmer as it cools. Serve the frittata hot or at room temperature.

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