Shitake Mustard Green Frittata

I love me a frittata in the morning for brunch.  The kids, not so much so this is really a frittata for 2.  Add in a side of hash browns or toast and some juice and its a full meal.

I used curly mustard greens, rib removed and coarsely chopped.  Its got more of an earthy peppery bite to it so you if you don't like it, swap out baby spinach in the same quantity.  It seems like a lot of greens, and it will overwhelm the pan at first, but as they give up water and wilt, they will shrink considerably.

Different for me is this doesn't call for any additional salt.  Parmesan, the real deal you buy in wedges is a pretty salty cheese to start with so you can use it as your "salt" If on first bite you feel it isn't seasoned enough give it a little sprinkle of maldon sea salt if you must.

Shitake Mustard Green Fritatta

• 3 eggs
• 1 T half and half
• 1/4 c finely shredded mozzarella
• 5 T grated Parmesan
• 4 Shitake mushrooms - stems removed, sliced 
• 2 c coarse chopped mustard greens ( or any other green you have around)
• 1 clove garlic minced
• 1/4 t ground black pepper

Preheat oven to 350F

Over medium-high heat add 2 T olive oil to an 8" saute pan.  Stir fry the mushrooms and ground black pepper until browned, about 5-7 minutes  Add mustard greens and garlic.  Stir constantly until wilted and greens are reduced to 1/4 or less of original volume.

Whisk together eggs, half and half, mozzarella and 3 T Parmesan.  Reduce heat on pan to medium, add eggs.  Stir slowly until ingredients are well distributed and bottom has set, about 2-3 minutes.  Remove pan from heat and put in preheated oven and bake for 25-30 minutes until puffed and browned.  Garnish with additional 2 T Parmesan and serve hot.

There is flavor in the brown...don't skimp on browning your Shitake

Sausage and Spinach Frittata

I'm totally digging the Frittata.  Its a baked Italian omelet that is really more of a quiche without a crust.  With no crust this ventures into the realm of the stupid easy.  Can you brown of sausage and whisk eggs?  That's about the extent of the work needed to make this wonderful brunch dish.

The spinach will overwhelm the pan.  Have no fear it will wilt to about one quarter its original volume.

Sausage and Spinach Frittata

• 1 lb spicy Italian sausage
• 1 red onion - thinly sliced
• 3 cloves garlic minced
• 1/2 t black pepper
• 1/2 t salt
• 12 oz fresh spinach
• 6 eggs
• 1/3 c half and half
• 1 c grated Parmesan, divided
• 1/2 c grated asiago 

Preheat over to 350F.

Remove sausage from casing and crumble into a large non-stick oven proof skillet.  Brown sausage well over medium high heat.  When well browned reduce heat to medium, and pour of all but 2 T of the fat.

Add thinly sliced onion to the sausage and cook until translucent.  Add minced garlic and cook 1 minute longer.

Add spinach, salt and pepper.  Toss until wilted.  Reduce heat to low.

Whisk eggs and half and half until well blended.  fold in 1/2 c Parmesan and 1/2 c Asiago cheeses.  Fold in.  Pour egg mixture over the sausage spinach mixture.  Cook 2-3 minutes until bottom is set.  Sprinkle 1/4 c Parmesan cheese over the top of the egg mixture.

 Place skillet in the oven and bake 30 minutes.  When done remove from oven and slide onto a large platter.  Sprinkle remaining 1/4 c Parmesan over the top of the finished frittata.  Serve hot.

Brown sausage well to develop maximum flavor.

The spinach will initially overwhelm the pan...have no fear it wilts WAY down.

Sausage and wilted spinach ready for the egg mixture.

Frittata baking in the oven...test with toothpick to make sure center is set before removing.

Wild Mushroom Fritata

Or should I call this breakfast for two?  That's exactly how many are served with this, could be 4 folks if you happened to have a slab of ham or some bacon next to it, but today I didn't so it served just the lovely Mrs and I did today.

A Fritatta is really nothing more than an Italian version of a omelet that is finished in an oven.  For that reason its imperative you use a non-stick pan with oven safe handles.  Guarantees you get a clean release and easy clean up.  Might I suggest the calphalon contemporary non-stick, that is 8" of hard anodized aluminum perfection and is dishwasher safe AND an has an oven proof handle? I ABSOLUTELY  couldn't survive in the kitchen with this handy little pan.

I used dried morel mushrooms in this recipe.  Do save the liquid used to reconstitute the mushrooms for another use such as a gravy or soup stock as it has a ton of flavor.  Reconstituting is stupid easy, simply cover them with boiling water and let them soak for 20 minutes.  Strain reserving the broth and voila mushrooms ready for a recipe.

Wild Mushroom Frittata

• 6 eggs
• 1 c dried morel mushrooms
• boiling water
• 1 shallot - minced
• 1 clove garlic minced
• 2 T butter
• 2 t  herbs de Provence
• 1/4 c shredded asiago cheese
• 1/4 t salt

Put mushrooms in a large heat proof bowl.  Pour in just enough boiling water to cover.  Cover with plastic wrap (cling film to my pals in the UK) and let it steep 20 minutes.  When done pour through a strainer and set onto a paper towel.  Slice the reconstituted mushrooms into 1/4" thick pieces.

Preheat oven to 350F

In an 8" non-stick skillet add 1 T butter, salt,  shallot and mushroom.  Cook 3-4 minutes over medium heat until the shallots are translucent.  Add garlic and cook 1 minute longer.

Whisk together eggs and herbs de Provence.  Add remaining tablespoon of butter to the skillet and swirl to melt and evenly cover pan.  Pour eggs over the mushroom mixture.  Over medium-low heat slowly stir and left egg at edges so liquids move under the forming frittata.  Cook 3-5 minutes like this until mixture is mostly set but still wet on top.  Sprinkle with cheese and put in preheated oven and bake for 10 minutes.  Serve hot.