I made this frittata from Williams Sonoma for the first time for part of our Christmas breakfast. We liked it with the addition of creamy goat cheese and the herbs in the eggs. Next time, I'll chop the mushrooms bigger though. It was a delicious with our raspberry French toast bake. Sweet & savory Christmas breakfast.
Mushroom, Goat Cheese, and Herb Frittata
4 T. extra-virgin olive oil
2 shallots, finely chopped
1 c. chopped mixed mushrooms
1 t. minced fresh thyme or 1/2 t. .thyme
1 t. minced fresh oregano or 1/2 t. dried oregano
1/4 t. crushed red pepper flakes
Salt, to taste
Ground pepper, to taste
10 large eggs
3 T. heavy cream
125 g. fresh goat cheese, crumbled
1/3 c. (45 g.) freshly grated Parmesan cheese
Preheat the broiler.
In a large oven-safe frying pan over medium-high heat, warm 1 tablespoon olive oil. Add the shallots, mushrooms, thyme, oregano, and crushed red pepper flakes. Season with salt and pepper to taste, and sauté, stirring often, until the shallots are soft and the mushrooms have released most of their liquid, about 5 to 7 minutes. Remove from the heat.
In a bowl, beat together the eggs, cream, 1/2 teaspoon salt and 4 or 5 grinds of pepper with a whisk until blended. Add the shallot-mushroom mixture and the goat cheese and set aside.
Rinse out the fry pan. Place it over medium-high heat, and warm the remaining 3 tablespoon olive oil. Pour in the egg mixture, spreading the vegetables in an even layer. As the eggs set around the edges of the pan, lift the edges of the frittata with a spatula and tilt the pan to allow the liquid egg in the center to run underneath. Cook until the eggs are firmly set along the edges but the center is still runny, about 10 to 15 minutes.
Sprinkle the Parmesan over the frittata and place under the broiler until the top is set and golden, about 2 minutes. Remove the pan from the broiler. Loosen the edges of the frittata and slide it onto a serving plate. Let cool for 15 minutes. Cut into wedges and serve warm or at room temperature.
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