A frittata is one of my favorite things to make and it is quite easy. You can fill it with just about any combo of things you like, and it works for breakfast, lunch or dinner. I almost always serve it with a salad, even for breakfast. We had our niece Aisling visiting from Troy, New York out to the island this week-end along with her sister Haley, who lives in Seattle. I whipped up this version for a late breakfast before we headed back into the city on Monday. You can make these big or small, depending on your skillet size and how many eggs you use.
I like to get all the ingredients ready as this comes together quickly so you want the mushrooms sautéed and the cheese cubed or shredded before you begin cooking the eggs. Aisling picked up a beautiful bag of mixed wild mushrooms at the West Seattle Farmers Market that I cooked in butter, after cutting off the better part of the stem. Beecher’s is our neighbor in the Market and I adore their Flagship cheese, so I just cubed up a chunk for this.
Non-stick pan is key. Add a good sized knob of butter to the skillet and melt on low. While that is doing that, crack 8 eggs into a bowl, add a splash of whole milk, salt & pepper and whisk away. Add eggs to the buttered pan and keep on fairly low. Cook a bit and then scatter the mushrooms about and then add the small cheese cubes around the mushrooms. While this is cooking away turn on your oven broiler. You only want the eggs to cook enough so the bottom has started to set. The middle will still be quite undone. Once you can lift up the sides of the frittata a bit, it is now ready for the broiler. Here is where you must be diligent. Place the pan under the broiler and do not walk away or do another task. I even leave the oven door open a bit so I can watch it. I turn the skillet every now and then to make sure it is cooking evenly. It will puff up and get gloriously brown and the cheese will melt and it will be so good and you will be so proud of yourself because you will feel a tad chef-y. Insert smile. With a potholder carefully pull out of the oven. The handle will also be hot. It will deflate a little, but that is just part of the charm. Slice up, serve with toast or baguette. Enjoy, enjoy.