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Friday, March 27, 2015

Frittata with Asparagus, Scallions, Shiitaki Mushrooms and Fontina Cheese

Frittata is an egg based dish similar to an omelette or crustless quiche enriched with veggies, cheese and dairy. It is delicious hot or cold, for breakfast, brunch, lunch or dinner. It is a low-difficulty dish and all the equipment you will need is one skillet that will go from the stovetop to the oven.
In this frittata I am using spring vegetables together with crème fraîche and Fontina cheese. You may substitute the veggies or the dairy for the ones you have handy.

Tips: It is important to use the right pan. You will need an oven-safe non-stick skillet since your frittata will finish cooking in the oven. I used a 12 inch skillet; however, if you are using a smaller pan your frittata will be thicker and might take longer to cook. On the contrary, if you are making a smaller frittata it will cook quicker, just keep an eye on it.

The frittata will appear to be mostly liquid on top when you transfer it to the oven, but as long as the edges start to sit, the eggs will finish cooking evenly.

Never overcook your frittata. Check your frittata 5 minutes before it is supposed to be done. Frittata should be trembling and barely set.

For a crispy top, run the frittata under the broiler for a minute or two at the end of cooking.


Serves 4-6

3 tablespoons extra virgin olive oil
10-12 shiitaki mushrooms (sliced)
1 bunch green asparagus (sliced)
2 bunches scallions (sliced)
8 large eggs
1/2 cup crème fraîche or sour cream
2 tablespoons flat-leaf parsley (chopped)
3/4 cup Fontina cheese (shredded)
Salt and pepper

Preheat oven to 350ºF. Heat 1 tablespoon of olive oil in a 12-inch nonstick ovenproof skillet over medium-high heat. Add mushrooms and cook for 4 minutes stirring occasionally; transfer to plate.
Add one tablespoon of olive oil and cook asparagus and scallions over medium heat stirring often until tender (about 6 minutes). Add mushrooms to the pan. Season with salt and pepper.

Meanwhile whisk eggs, crème fraîche, parsley and 1/2 cup of shredded Fontina in a large bowl. Season with salt and pepper.

Add remaining 1 tablespoon of olive oil to the pan and pour the egg mixture over veggies, shaking the pan to evenly distribute mixture. Reduce heat to low and simmer, without stirring, until edges begin to set, about 5 minutes.

Sprinkle remaining 1/4 cup Fontina over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, about 20 minutes.


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