I love making frittatas on Sunday mornings because, (a) I have more time to relax and make breakfast than on the weekdays when I’m rushing out the door to work and, (b) if you make a large enough frittata (and as long as you’re not feeding a crowd), you’ll have leftovers that reheat beautifully for breakfast during the work week when you’re pressed for time.
The following recipe is one that I came up with myself after trying a variety of frittata recipes and techniques. I tried all combinations of vegetables (broccoli, tomatoes, asparagus, etc.) and meats (bacon, pancetta, sausage), but ultimately found that mushrooms, shallots, cheese, and eggs go really well together. Mushrooms give the frittata a dense, meaty texture and I absolutely love shallots and eggs together. I also discovered that cheese spinkled on top of the frittata before cooking it is the way to go rather than mixing it in with the eggs.
I hope that you enjoy this frittata as much as I do along with a big cup of coffee and the Sunday paper.
- 4 cups sliced mushrooms (baby bella preferably) – I know this sounds like a lot, but once they cook down, you’ll be left with about a cup
- 1 large shallot diced (about a heaping 1/4 cup)
- 1/2 cup chicken broth or water
- 2 tablespoons of chopped parsley, plus 1 teaspoon reserved for garnish
- 10 eggs (if you can buy farmer’s market eggs, they’re worth it)
- 2 tablespoons of lowfat or whole milk
- 1 1/2 cups shredded cheese of your choice, plus 2 tablespoons reserved for garnish (I use a combination of light jack, cheddar, and mozzarella that I buy pre-shredded – I’m lazy like that)
- salt and pepper (preferably fresh ground Mediterranean sea salt and pepper)
- olive oil
- non-stick oven safe frying pan
Preheat the oven to 425degrees Fahrenheit.
Saute the mushrooms, chicken broth or water and salt to taste (salt causes the natural water from the mushrooms to expel, so don’t be afraid to go a little heavy on the salt) on medium high heat for 10-12 minutes, stirring periodically, until the mushrooms are cooked down, slightly browned, and the liquid has completely evaporated out of them. If the liquid begins to evaporate before the mushrooms look cooked down enough, just add a little more liquid and continue cooking until done.
Once the mushrooms are done, add a couple of glugs of olive oil and the shallots to the pan and cook the mushrooms and shallots on medium heat until the shallots are softened, about five minutes. Watch the shallots because if they start to brown, the heat is too high and needs to be turned down. Once the shallots are done, turn off the heat and spread the shallot and mushroom mixture evenly across the bottom of the pan.
Next, whisk together the eggs, milk, parsley, and salt and pepper to taste (I use approximately 1/8 teaspoon of salt and 1/4 teaspoon of pepper). Turn the burner back on to medium heat and carefully pour the egg mixture over the mushrooms and shallots, trying not to disturb the mushrooms and shallots. Sprinkle the cheese over the top of the egg mixture, distributing it evenly, and cook over medium-low heat for 10-15 minutes until the eggs begin to set on the outside edges and almost to the middle of the frittata. Be careful that the frittata isn’t cooking too quickly – if the edges and sides are turning brown but the middle is still runny, turn down the heat.
Once the eggs are almost set, place the pan in the oven for approximately five minutes, or until the top of the frittata is firm and the frittata is cooked throughout. If you are planning on saving the leftovers, you might even want to under cook the frittata slightly, since it will cook more and dry out a bit upon reheating.
Cut the frittata in the pan, or transfer it to a cutting board to cut it into one quarter or one eighth slices, depending upon your hunger. Garnish each slice with parsley, cheese, and fresh ground pepper. Sometimes I even drizzle a little bit of olive oil over the top. Serve and enjoy!
This recipe will make 4-6 servings depending upon how hungry you and your guests are.
To reheat the leftovers, simply put the leftover pieces on a cooking sheet and place in the oven at 350 degrees Fahrenheit for approximately 10 minutes, or until the frittata is heated throughout.