Fancy Mushroom Frittata Recipe

February 21, 2014 | By | 4 Replies More

Fancy Mushroom Frittata Recipe

Some of you may know that besides my enviable post as creator of Tomato Envy, I also have a very un-sexy corporate cube-dwelling gig. Of course, it’s this office job that pays the bills and has me traveling a couple times each month to the company’s home office location where I stay in a hotel for a few nights at a time.

I dislike being away from home. Traveling presents difficulties for me since eating over-salted, over-sauced, comes-from-who-knows-where meals doesn’t appeal to me.

When I trek to the office, I fly my food freak flag high and tote a cooler bag filled to the brim with enough food to at least cover my breakfasts for the week as well as a couple of lunches that can be reheated and eaten at my desk while I work. There’s whole milk plain yogurt, fruit, quinoa oatmeal, and sometimes soup or stew. I prepare a lot of the food during the weekend before I leave and it prevents me from eating garbage food at every single meal.

A recent newcomer to my bag of tricks is frittata, a kind of open-faced omelet or crustless quiche that can be made in just one skillet, reheats beautifully, is easily portable and can serve as breakfast, lunch or dinner. It’s also very easy to make and versatile enough to accommodate whatever fillings happen to be available in a given season. In winter, I love this mushroom frittata recipe. An added bonus to frittata is that while it’s cooking in the oven, I can clean up the whole kitchen. mushroom frittata recipe

Creme fraiche is a milder version of sour cream, and it’s optional here. I like it because it imparts a subtle tanginess. You can use whatever mushrooms you like. The easiest to find are probably cremini, or baby portobello but I’ve also used a combination of shiitake, maitake, and chanterelles depending on availability.

Serve your frittata with toast and jam at breakfast or a simple green salad for lunch or dinner.

 

Ingredients (Serves 4) 

1 Tbsp. olive oil

1 Tbsp. unsalted butter

1 leek, white and light green parts only, chopped

1 shallot, chopped

12 oz. mixed mushrooms, use a combination of whatever is available that you like, chopped

mushroom frittata recipe

Pastured eggs have bright orange, firm yolks

12 eggs, preferably pastured

1/2 cup creme fraiche

1 Tbsp. fresh thyme leaves

1/4 tsp. Aleppo pepper flakes

3/4 cup grated Fontina cheese

1/4 cup grated Parmesan cheese

Kosher salt and freshly ground pepper

Step One: 

A single shallot includes the entire bulb, not just one of the “cloves” as with garlic.

1 Tbsp. olive oil

1 Tbsp. unsalted butter

1 leek, white and light green parts only

1 shallot

12 oz. mixed mushrooms, chopped mushroom frittata recipe

Preheat your oven to 350 degrees. In a 12-inch oven-proof skillet (I use cast iron), heat the butter and olive oil over medium heat. Add the leek and shallot and saute until beginning to soften. Add the chopped mushrooms and season with salt and pepper. Cook, stirring occasionally until mushrooms have released their liquids and are soft. Reduce heat to medium-low.

Step Two: 

12 eggs

1/2 cup creme fraiche

1 Tbsp. fresh thyme leaves

1/4 tsp. Aleppo pepper flakes

3/4 cup grated Fontina cheese

mushroom frittata recipe

In a large bowl, whisk together the eggs, creme fraiche, thyme, Aleppo pepper and Fontina cheese. Season mixture with a little salt and pepper. Go back to your skillet. With a wooden spoon, smooth out the mushroom mixture in the pan and pour the egg mixture evenly over it, covering the vegetables. Cook for about 5 minutes without stirring until the edges are just beginning to set.

Step Three: 

1/4 cup grated Parmesan cheese

Sprinkle frittata with Parmesan cheese and a little freshly ground pepper. Transfer skillet carefully to your preheated oven and bake, uncovered, for about 30-35 minutes or until middle of frittata is puffed and set. Sometimes, to get that pretty golden brown color, I’ll turn on my broiler at the very end for just a minute or so. Watch it carefully, it can burn quickly under the broiler!

Remove frittata and let sit for about 5 minutes before cutting into wedges and serving. Store any leftovers in the refrigerator. Enjoy!

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Category: Fall, Food, General, Main Dishes, Recipes, Winter

Comments (4)

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  1. This looks like a great recipe – I can’t wait to give it a try! I love your blog – thank you for commenting on mine so I could find you. Bren

    • Brande says:

      I hope you like the frittata, Bren! I love your site too…I used to live in Ohio as well and so I surely recognize the snowy scenes.

  2. donna says:

    Brande,
    This is delicious!! Made my own creme fraiche & used regular peppers as Aleppo beyond Kenosha’s ability, but still quite delicious & pain free. Thanks hon. xo

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