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.

FRITTATA WITH ASPARAGUS, SCALLIONS, SHIITAKI MUSHROOMS AND FONTINA CHEESE

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.

Enjoy!

Veal Scaloppine Marsala with Cremini and Shiitaki Mushrooms and Potatoes

Tips: 

How to clean mushrooms: Use a damp paper towel or a soft mushroom brush to wipe each mushroom. Do not soak mushrooms in water since they will absorb it like a sponge and will not brown when cooking.

You can make this recipe also with chicken if you prefer.

You can also make this recipe gluten-free using another type of flour to dust the veal.

VEAL SCALOPPINE MARSALA WITH CREMINI AND SHIITAKI MUSHROOMS AND POTATOES

Serves 4

1 lb of veal scaloppine
1/4 cup of flour
1/2 lb shiitake mushrooms
1/2 lb cremini mushrooms
1 shallot (minced)
2 sprigs of thyme
1/2 cup of extra virgin olive oil
1/2 cup of marsala wine
2/3 cup of vegetable or chicken stock
salt and pepper

Season the veal with salt and pepper; place flour in a large plate and lightly dust the veal scaloppine. Preheat a large skillet and add 1/4 cup of olive oil; working in batches add the veal to the pan and sauté at medium heat turning once until golden brown on both sides (no more than 1 minute per side).  Add more oil to the pan if you need it. Transfer scaloppine to a plate and reserve.

Use the same skillet and remaining oil and add the shallot; cook at low heat for 3 minutes; add marsala wine, stock, thyme, salt and pepper and cook at high heat for another 3-4 minutes until reduced in half. Transfer the scaloppine back to the skillet and simmer covered during 2 minutes.

Preheat another deep sauté pan until very hot and then add three tablespoons of olive oil, the mushrooms (cleaned and sliced), salt and pepper. Cook at high heat for 7 minutes, turning occasionally, until golden brown and all liquid has evaporated.

Arrange the scaloppine in a serving platter with the sauce and the mushrooms on top.

POTATOES

3 russet potatoes (peeled and thinly sliced)
flake sea salt
1 and 1/2 cups of extra virgin olive oil
chives

In a deep and large skillet heat the olive oil and add the potatoes; cook at medium heat for about 12 minutes turning occasionally until golden brown on the sides. Transfer to serving platter with a slotted spoon and add flake sea salt. Decorate with chopped chives.

Enjoy!

Ingredients

Mushrooms