I love eggs. I could eat them for three meals a day and be very happy. They are so versatile; equally at home playing a supporting role in sweets like cookies or cake or acting as the star of savory dishes like quiche or a frittata. When you are pressed for time and/or find yourself with nothing in the fridge at dinner time, eggs are a quick and easy foundation for a healthy dinner.
If you have never made a frittata, I highly recommend you try it. Frittatas, essentially rustic, unfussy omelets, are very easy to make, come together quickly, and can be made with whatever you have on hand. You start with whatever precooked meat and cooked or raw vegetables you have available. Cook them gently in an oven-proof skillet to warm them. Add beaten eggs and cook until the bottom is set. Sprinkle with grated cheese, pop in under the broiler, and in less than 15 minutes, dinner is served.
This recipe is for a mushroom and onion frittata but feel free to use this as a guide to the basic technique and adapt to whatever ingredients you like. Ham or bacon are always lovely additions to a frittata. Bell (or spicy) peppers, tomatoes, roasted potatoes, asparagus, broccoli, and pretty much anything that you would put in an omelet would be tasty as well. Of course, you could always go simple and use a variety of cheeses to flavor your dish. Whatever you do, frittatas make a lovely dinner or brunch dish.
Mushroom and Onion Frittata
5 large eggs
1/4 teaspoon oregano
1 small-to-medium yellow onion, finely diced
1 tbls vegetable oil
2 tbls butter
7 oz mushrooms, sliced
salt and pepper to taste
2 oz swiss cheese, shredded
grated parmesan cheese to top (optional)
Beat the eggs along with the oregano and salt and pepper to taste. Set aside.
Place a 10″ oven proof skillet over medium heat. Add the vegetable oil and the onions. Cook until the onions are softened and slightly browned, about 5-7 minutes. Add the mushrooms. Cook until the mushrooms have released all of their juices and have browned nicely, another 10-15 minutes. Remove the onion, mushroom mixture from the pan and place in a bowl.
Add the butter to the pan and heat until it is foamy and starting to brown. Add the egg mixture and reduce the heat to low. Allow the egg mixture to cook for a few minutes and set on the bottom of the pan. Add the onion and mushroom mixture to the eggs and top with the shredded swiss cheese. Continue letting the egg mixture to cook for a total of about 15-20 minutes until set and only slightly runny on the top. Sprinkle with grated parmesan cheese if using.
Place under a high broiler for about a minute until the cheese is golden brown and the top is set. Remove the pan from the oven and use a spatula to loosen the frittata from the pan and slide onto a cutting board.
Cutting the frittata into wedges (like a pizza) and eat warm or at room temp. Serves 4.