Shiitake Mushroom and Onion Frittata

Shiitake Mushroom and Onion FrittataMeal planning for Matt and me lately has consisted of buying dozens (that’s right, dozens) of eggs and a variety of vegetables, and sort of winging it every night. As a result, we make a lot of frittatas.

We usually use Marco Canora’s zucchini frittata recipe from his book Salt to Taste as a guide, though not measuring usually works just fine. We’ve used all sorts of leftover vegetables, like summer squash, tomatoes, peppers – we even made one last night with leftover roasted brussels sprouts and it’s my new favorite!

Last weekend, I made a shiitake mushroom and onion frittata. I caramelized the onions just because I had the time, and it added a slightly sweet flavor throughout that worked really well with the earthy mushrooms.

Shiitake Mushroom and Onion Frittata

Adapated from Zucchini Frittata from Marco Canora’s Salt to Taste

Shiitake Mushroom and Onion Frittata

Ingredients (4-6)

  • 1 medium onion, thinly sliced
  • 8 oz shitake mushrooms, sliced and stems removed
  • 3 Tbsp. extra virgin olive oil, plus extra for cooking
  • 8 large eggs
  • 1/4 cup whole milk
  • 1/4 cup grated Parmesan cheese
  • 1/3 cup fresh parsley, chopped
  • Salt and freshly ground black pepper

Instructions

Heat some olive oil in a large skillet over medium-low heat. Add the sliced onions and cook until lightly caramelized, about 45 minutes. Set aside.

Meanwhile, saute the mushrooms over medium-high heat in olive oil until lightly browned. Set aside.

Whisk together the eggs, olive oil, milk, cheese, and parsley. Add the mushrooms and onions, and season with salt and pepper.

Heat a few tablespoons of olive oil in a 12 inch non-stick skillet over medium-low heat. Add the egg mixture. Carefully move the eggs around with a spatula when they start to set, and continue to do this until the frittata is mostly set and the bottom is golden brown.

Place a plate over the skillet and flip the frittata*.

*Wear oven mits to protect your wrists from the hot oil. I had an unpleasant frittata flipping mishap a few months ago, and now have a permanent scar on my wrist to show for it.

Add a little more olive oil to the skillet and slide the frittata back in. Cook for a few more minutes, or until the bottom is golden brown.

Shiitake Mushroom and Onion Frittata

Serve with some bread for a lovely, simple dinner (or lunch, or breakfast).

Shiitake Mushroom and Onion Frittata

I may have overcooked this one a little. It can be tricky – you want the inside set but still moist, and the outside lightly golden brown. Practice makes perfect!

What are your favorite ways to use leftover vegetables?

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  • yummychunklet

    It’s been awhile since I’ve made a frittata. This looks delicious!

  • http://freefoodboston.wordpress.com/ Elizabeth

    I love fritattas. They’re my mom’s go-to for entertaining, especially a brunch. I love the coloring you got on this, perfectly browned.

  • http://twitter.com/TraveleatloveMM Meghan M.

    I love fritattas. I could eat them every day!

  • DeliciousDish

    Frittatas are always so good. Love how they’re so versatile too. The caramelized onions must have been so good in here.

  • http://www.simplylifeblog.com/ Simply Life

    oh this is just beautiful! sounds like a great veggie combo!

  • Dara Reppucci

    Gorgeous! I love caramelized onions. I agree that frittatas are a wonderful weeknight meal option. Well done.

  • Joanne (eats well with others)

    I definitely need to think of frittatas more often when I have leftover veggies in the fridge! But no matter what I think caramelized onions are a must in the filling!



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