Tuesday, July 22, 2014

Shiitake Mushroom and Scallion Frittata

Shiitake Mushroom and Scallion Frittata
Adapted from Martha Stewart, Everyday Foods

1/2 pound shiitake mushrooms*
12 whole scallions (aka green onions), including green parts, cut into 1-1/2-inch pieces (about 5.7 ounces)
2 tablespoons olive oil
Salt and ground black pepper as specified in direction
8 extra-large eggs (about 15.3 ounces)
1/2 cup grated Parmesan cheese (2 ounces, then set aside about 1-1/2 tablespoons for topping)

*NOTE: Baby bella or cremini mushrooms can be substituted for the shiitakes, but will release a lot of liquid during browning. Saute until browned and all liquid have evaporated before proceeding with rest of recipe. Shiitake mushrooms are most reasonably priced at Asian food markets. 

Preheat oven to 350 degrees. Position oven rack to center position.

Wipe shiitake mushrooms clean with a damped cloth or paper towel. Cut off entire stems and discard (too woody to consume). If mushroom caps are large, cut in half and then sliced, crosswise, 1/4-inch thick. You will now have approximately 7.6 ounces of sliced mushrooms. Set aside.

In a medium-size bowl, mix together the eggs, about 1.5 ounces (or about 3/4 portion) of the Parmesan cheese, and 1/4 teaspoon salt with a fork or whisk. Set aside.

Heat a 10-inch cast-iron or ovenproof non-stick skillet on medium-high heat (8.0 on induction cook top). Wipe some olive oil around bottom and sides of pan. Add about 1 tablespoon olive oil to the pan and swirl around the bottom of the pan. Add mushrooms and 1/4 teaspoon salt. Saute until browned, about 8 minutes. Add more olive oil if pan becomes dry. When mushrooms are browned, transfer to a dish and set aside.

In the same skillet, add another 1 tablespoon olive oil and swirl around the bottom of pan. Add the scallions and 1/8 teaspoon salt. Saute until browned, about 4 minutes.

Reduce heat to medium (5.0 on induction cook top). Return mushrooms back to the pan with the scallions and cook together for another minute.

Add the egg mixture to the pan and gently give a brief stir to evenly distribute the eggs.When the edges are starting to set, sprinkle with remainder 1-1/2 tablespoons (about 1/4 portion) Parmesan cheese.

Transfer skillet to the oven and bake for 15 minutes.

Remove from oven and let cool in pan for 5 to 10 minutes before servings or transferring to a serving dish.

Yield 4 to 6 servings