Monday, May 21, 2012

The Frittata Save!

It's a good thing I had this frittata as my main dish because Mr. Lawyer was not a fan of the spring roll texture. A frittata is always a good bet. Plus the leftovers will make a good breakfast which is key because I may have forgotten to pick up the Mister's cereal at the store today. This frittata was not as fluffy as my previous one (which had three more eggs and a half cup of milk). I must say that I liked the fluffy version a little more. The taste was spot on though....except the feta cheese didn't shine through as much as I would have liked. One thing I did change was the amount of cumin. Cumin is not one of my favorite spices and I feel that it can overwhelm a dish very quickly. Instead of 1/2 teaspoon I just did three quick little dashes and it was the perfect amount.
Mushroom-Poblano Frittata
(from Bon Appetit Magazine)
3 tablespoons extra-virgin olive oil
8 oz. assorted mushrooms thinly sliced
1 large fresh poblano chile, stemmed, seeded, thinly sliced into strips
1 cup chopped scallions or 1/2 cup chopped chives
Kosher salt and freshly ground black pepper
6 large eggs
2 tablespoon chopped fresh cilantro (omitted)
1/2 teaspoon ground cumin (I used less)
1/3 cup crumbled low-fat or fat-free feta
1. Preheat oven to 400°. Heat oil in a medium nonstick ovenproof skillet over medium-high heat. Add mushrooms and sauté, stirring occasionally, until just soft, about 5 minutes. Add poblano and cook, stirring occasionally, until mushrooms and poblano are lightly browned, about 5 minutes more. Add scallions, season with salt and pepper, and remove pan from heat.
2. Whisk eggs, cilantro, and cumin in a medium bowl. Season to taste with salt and pepper. Heat skillet over medium heat. Pour eggs evenly over mushroom mixture and use a heatproof spatula to evenly disperse ingredients. Sprinkle feta over top. Cook until bottom is set, about 2 minutes. Transfer skillet to oven and cook until eggs are just set, about 9 minutes. Remove from oven and let sit 2 minutes. (OR place eggs and veggies in a oven proof bowl and bake at 400 for 30 minutes.)
3. Run heatproof spatula around edge of pan to release frittata. Slide frittata onto a warmed plate and cut into wedges to serve.

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