MUSHROOM AND PARMESAN FRITTATA
I absolutely love mushrooms and am fortunate enough to have a great mushroom dealer at my local Farmer’s Market. This recipe features his pink oyster mushrooms but you could easily substitute cremini or protabella here too.
ingredients
6 eggs
¼ cup heavy cream
1 bunch green onions, sliced thin (white and green parts)
20 grams (2 ounces) parmesan cheese, finely grated, half reserved for the garnish
85 grams (3 ounces) oyster mushrooms, sliced
2 tablespoons balsamic vinegar
1 tablespoon olive oil
Salt and pepper
1 tablespoon unsalted butter
Fresh oregano leaves for garnish
Makes about 3-4 servings
Preheat the oven to 425 degrees. Crack the eggs into a mixing bowl, add cream, green parts of scallions, and a pinch of salt and black pepper. Whisk together and put to one side.
Place a small non-stick saute pan (with a heat resistant handle) over low heat. Add olive oil and white parts of green onions. Add sliced mushrooms and cook until soft 2-3 minutes. Turn the pan up to medium heat and deglaze the pan with the balsamic vinegar. You want the vinegar to almost evaporate completely. Turn heat back down to low, add the butter, and season with salt and pepper to taste.
Pour the egg mixture into the pan over the mushrooms, Stir gently for a minute or so, then scatter over half of the parmesan, gently pushing it into the eggs using a fork.
Place the pan in the hot oven for about 4-5 minutes, or until golden and risen.
Let cool for a few minutes, then gently slide the frittata onto a serving plate. Garnish with fresh oregano, grated parmesan and a high quality olive oil.
