A Quick & Delicious Egg Dinner: My Mushroom Frittata Recipe

August 10, 2009  { }  

If your life is anything like ours, you’re busy.  It’s amazing how many commitments two people without children can have around dinner time.  At least once a week, we have to be somewhere until 7 or 8 pm which leaves us with a few choices for dinner – eat out, eat left-overs, or make a quick, no fuss supper.

This frittata  works perfectly on those busy nights.  I cook the filling ahead of time and prepare the eggs.  I keep the two in separate bowls, covered, until I’m ready to make dinner.  In 15 minutes, we have a hot, satisfying meal.

Though the recipe doesn’t call for it, I always add a fun cheese during the last minute of broiling.  Most recently I used oaxaca, a Mexican cheese made from cow’s milk that’s similar to montery jack but has a mozzaraela quality.  It puffs and browns when it melts and doesn’t get greasy.  (When I need help selecting cheese I tell my favorite deli guy, Sheldon, what I’m making and he helps me.  It’s a great way to learn about food!)

I usually serve this with a green salad or some steamed veggies and toast (gluten-free, of course).  It’s also great with quinoa, brown rice, or a fruit salad.  We heat up left-overs the next morning for breakfast, too.

I wanted to add something fun and flavorful to this dish and decided on herbs de Provence.  The blend I buy has the perfect amount of lavender, which adds lots of flavor to these eggs.

You can add any filling to a frittata – asparagus, spinach, pasta, meats, avocado, red peppers, peas.  The sky is the limit.  My husband likes this one the best so far, so I make it the most often.  Experiment and see what you like the best.  Or, try an Asparagus and Fresh Mozzarella Frittata with Parmesan and Chives at Kalyn’s Kitchen.

Print friendly recipe

Mushroom Frittata
serves 2 -4

For frittata filling:

1 T. good olive oil
1 medium onion, diced
1 pound cremini (baby bella) mushrooms, sliced
2 large cloves of garlic, minced
¼ c. low sodium chicken broth
1 t. kosher or sea salt
½ t. fresh ground pepper
1 ½ t. herbs de Provence

For eggs:

3 eggs
6 egg whites

1 T. water
1 T. olive oil

Heat olive oil in a large pan over medium heat. Add onion and sautee for 8 minutes or until onions are soft. Add mushrooms and garlic, stirring occasionally. Mushrooms will release lots of liquid. Once this liquid starts to dry up, add chicken broth, salt, pepper, and herbs de Provence. Simmer to reduce liquid until mushrooms glazed and liquid has thickened. Remove from heat & cool slightly.

For eggs:

Whisk eggs, whites, and water in a medium bowl until light and fluffy. Add cooked mushrooms and combine well.

Add 1 T. olive oil to a 10 or 12 inch skillet and heat on medium-high. (The smaller skillet produces a thicker frittata, which I prefer.) The skillet needs to be hot enough to evaporate a drop of water on contact. Pour eggs & mushrooms into the skillet and let it cook for about 30 seconds, or until the bottom layer is firm. Use a heat-proof rubber spatula to slide under the eggs and lift slightly. Tilt the skillet so that the uncooked eggs runs under the frittata. Repeat this process in several places.

Turn the heat down to low and cover the eggs. Cook for 8 – 10 minutes until the eggs are nearly set.

Place skillet with eggs under broiler for 2 – 4 minutes, until it’s puffed and slightly browned. Watch carefully so it doesn’t burn. Slice like a pizza and serve.

Enjoy!

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