Wild Mushroom Frittata

I swear that someday I will host a brunch event. I really need to get on that.

Wild Mushroom Frittata
Serves 4
1 tablespoon extra-virgin olive oil
2 teaspoons butter
3/4 pound wild mushrooms (such as shiitake), chopped into bite-size pieces
1/4 cup sliced green onions
1 teaspoon fresh thyme
5 egg whites
2 tablespoons each chopped fresh herbs (such as chives, parsley, chervil)
Squeeze of lemon

Heat oven to 350 degrees. Heat oil on high in a 6-inch cast-iron skillet for 2 minutes. Add butter; when it foams, add mushrooms. Season with salt and pepper and sauté 5 minutes. Reduce heat to low and add onions and thyme; sauté 2 or 3 minutes. Stir in egg whites with a heatproof rubber spatula until eggs start to set. Transfer skillet to oven and bake 5 minutes, until golden. Sprinkle with remaining herbs and lemon juice. Cut into wedges and serve.

Yet another frittata

My mom was kind enough to drive me all the way home rather than shoving me onto BART as she could've done. To thank her, I told her I'd make her some brunch. Well, what do you know, but I decided to do a frittata. Can't imagine why. I know we were calling those others quiches, but lets call a spade a spade. Without a crust, it's a frittata.
In any case, I have all my delicious South Beachy ingredients hanging out, hoping to be used before I leave for two weeks and they all spoil. Mom doesn't do mushrooms so those were out, but I had plenty of other produce hanging around. . . Perfect for a whatever frittata.

Whatever Frittata
1 tbsp olive oil
1/3 of a bunch of asparagus
1/2 medium Vidalia onion
two tomatoes
5 eggs
1/4 cup fat free milk
s&p
1 tsp sriracha
2 tbsp basil
1/4 cup shredded low fat cheese







I steamed the asparagus for a few minutes until it was just fork tender.
In the meantime, I pulled out my trusty cast iron skillet and sauteed the onions in the olive oil until soft and browned (though I think I should've gone all the way and caramelized them. I also think I'd use the whole onion next time as you couldn't actually taste onion in the finished dish).
Beat the eggs with the milk, and salt and pepper.
I cut one tomato into slices for the top of the fritatta and seeded & diced one for the filling. Once the asparagus was done, I cut it into bite sized pieces. I threw the tomatoes and asparagus in with the sauteeing onions to cook some of the liquid out, and added the Sriracha.
Then I poured the egg mixture over the veggies, gave it a quick stir to distribute everything and let it cook a bit on the stove top until the edges were beginning to set.
I popped it into a 350 oven and cooked it for 10-15 minutes, then pulled it out and sprinkled the top with cheese. Back in for 5 minutes to melt the cheese and finish cooking through.
I took it out and sprinkled the basil on top and let it sit for a few minutes to set up and cool down.
Then I cut it into quarters and we dove in, leaving a piece for each of us to have for breakfast tomorrow.

I'd like to tweak it a bit as there just wasn't enough depth of flavor for me. I mean, cooking it in butter would've been awesome, but I'm not cooking it in butter, so I have to come up with something else. I think upping the onions and making sure they're nice and darkly caramelized could help. Also, the addition of lean ham would've been a nice touch. I need to be sure to have some yummy Morningstar sausages on hand too as they would've been a fantastic complement.

More frittata madness!!

This time it's healthy!!
123 calories per serving
5.7 g fat (1.8 g saturated)
13.1 g carbs
7 g fiber
5.4 g protein

Serves 4

INGREDIENTS
1 tablespoon extra-virgin olive oil
2 teaspoons butter
3/4 pound wild mushrooms (such as shiitake), chopped into bite-size pieces
1/4 cup sliced green onions
1 teaspoon fresh thyme
5 egg whites
2 tablespoons each chopped fresh herbs (such as chive, parsley, chervil)
Squeeze of lemon

Heat oven to 350°. Heat oil on high in a 6-inch cast-iron skillet for 2 minutes. Add butter; when it foams, add mushrooms. Season with salt and pepper and sauté 5 minutes. Reduce heat to low and add onions and thyme; sauté 2 or 3 minutes. Stir in egg whites with a heatproof rubber spatula until eggs start to set. Transfer skillet to oven and bake 5 minutes, until golden. Sprinkle with remaining herbs and lemon juice. Cut into wedges and serve.

Mini frittatas

I do not know why I own any cookbooks. I can't even remember the last time I opened one of them (though I do love my BH&G and Southbeach ones). In fact, I think I might need to get rid of them. Yay spring cleaning!
Anyway, I get enough inspiration from tv and the internet, as is evidence to the number of references I make in this here blog. Giada did it again and enticed me with something tasty and so very, "Duh, why didn't I think of that?" Mini. Frittatas. People please. Tiny things are cute and think of how many different flavors I could make! Man, I can't wait to host a brunch at my place. I am READY. 10 minutes effort for 40 frittatas? Hell, I won't even have to get up early.

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Times:

Prep

12 min

Inactive Prep

--

Cook

10 min

Total:

22 min

Mini Frittatas

• Nonstick veg oil cooking spray
• 8 large eggs
• 1/2 cup whole milk
  
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 4 ounces thinly sliced ham, chopped
• 1/3 cup freshly grated Parmesan
• 2 tablespoons chopped fresh Italian parsley leaves

Preheat the oven to 375 degrees F.

Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.

My head is swimming in an endless possibility sea of flavors: gruyere, ham, bechamel (Croque Monsieur!); classic tomato and basil; leek, shallot and bacon!; zucchini and goat cheese and herbs de Provence!; caramelized onion and blue cheese! Oh my goodness, I could do this forever. Do you think 40 different flavors all at once would be excessive?