Frittata al funghi

Yield: 6 Servings

Measure Ingredient
Stephen Ceideburg
1 pounds Assorted mushrooms *
3 tablespoons To 5 tb olive oil
3 Or 4 cloves garlic, chopped
Salt and pepper
2 tablespoons Chopped parsley
1 teaspoon Chopped fresh mint
1 cup Chopped, well flavored tomatoes **
6 Eggs, lightly beaten
1 cup Freshly grated Parmesan

* Include at least some specialty mushrooms, such as portobello or crimini ** Pomi brand is excellent if fresh ones are not available This mushroom frittata comes from Luca Citi of Cafe Citi in Kenwood.

Slice mushrooms and saute in a few tablespoons of olive oil, then season with garlic, salt and pepper, parsley and mint. Add tomatoes to the pan and cook down over high heat until there is nearly no liquid left. Let cool.

Mix eggs with cheese, then add mushroom/tomato mixture. Heat remaining oil in heavy, nonstick frying pan, then pour in egg/cheese/mushroom mixture and cook slowly over medium low heat, letting the egg cook on the bottom, lifting up the edges with a spatula to let the runny egg move to the bottom and cook When the mixture is partially set and the bottom has browned, either invert the frittata onto a plate and then flip back into the pan, cooking over medium heat until it too is browned and set, or place under the broiler to broil until golden brown and cooked through.

Serve either hot or cool.

Serves 6 as a first course or lunch dish.

PER SERVING: 190 calories, 11 g protein, 6 g carbohydrate, 15 g fat (4 g saturated), 216 mg ol, 199 mg sodium, 2 g fiber.

Marlena Spieler in the San Francisco Chronicle, 9/3/93.

Posted by Stephen Ceideburg

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