Frittata

Name: Frittata
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 piece Bell Pepper (1 whole diced bell pepper (capsicum)); ¾ cup Mozzarella Cheese (3/4 cup shredded emmantel cheese); 3 pieces Chives (3 inches long stem chives, sliced in ¼ lengths (for color and flavor on top)); 6 pieces Egg (6 eggs); ¼ cup Whole Milk (1/4 cup milk); 1 ½ cup Mushrooms (1 1/2 cups various mushrooms, cleaned and sliced to fill); 0 pieces Mustard (arugula or mustard greens (for color and flavor on top)); 2 tbsp Olive Oil (2 tablespoons regular olive oil); ½ tsp Red Pepper Flakes (1/2 teaspoon red chili flakes (pepperoncin)); 3 pieces Shallots (3 medium shallots, sliced thin); 3 pieces Soy Sauce (3 dashs of soy sauce); 2 pieces Vine Ripened Tomato (2 small or (one large) tomatoes, deseeded and diced); 2 tbsp Water (2 tablespoons water); 1 oz Fish Sauce (1 ounce sweet saki)

20 minItalian

Servings2

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Plan it in the app to put it on your week.

Vegetarian
Gluten Free
Pescatarian

Ingredients

For 2 servings

Bell Pepper1 piece · 1 whole diced bell pepper (capsicum)
Mozzarella Cheese¾ cup · 3/4 cup shredded emmantel cheese
Chives3 pieces · 3 inches long stem chives, sliced in ¼ lengths (for color and flavor on top)
Egg6 pieces · 6 eggs
Whole Milk¼ cup · 1/4 cup milk
Mushrooms1 ½ cup · 1 1/2 cups various mushrooms, cleaned and sliced to fill
Mustard0 pieces · arugula or mustard greens (for color and flavor on top)
Olive Oil2 tbsp · 2 tablespoons regular olive oil
Red Pepper Flakes½ tsp · 1/2 teaspoon red chili flakes (pepperoncin)
Shallots3 pieces · 3 medium shallots, sliced thin
Soy Sauce3 pieces · 3 dashs of soy sauce
Vine Ripened Tomato2 pieces · 2 small or (one large) tomatoes, deseeded and diced
Water2 tbsp · 2 tablespoons water
Fish Sauce1 oz · 1 ounce sweet saki

Make it mine in the app

Steps

1In a large mixing bowl add six eggs, soy sauce and water and whisk vigorously to incorporate air. (Hint: a large bowl should result in a shallow mixture that more readily allows the air bubbles to develop. An electric hand mixer can reduce a labor.) Set aside
2In a ten inch non-stick pan add olive oil and heat over a medium flame.
3Add olive oil and sliced shallots, fry until just approaching transparency
4Add mushrooms, bell pepper, and red pepper flakes stirring frequently until all are tender and shallots show very slight caramelization
5Without removing the contents, deglaze pan with the saki, stirring and scraping the bottom vigorously for 1 minute.
6Add diced tomatoes and cook for one more minute
7Giving one last vigorous whisk, add egg mixture to the pan and reduce flame to low. Cover pan with a lid or aluminum foil with the reflective side facing inCheck pan contents frequently. Using a spatula to lift an edge of the frittata will allow you to check the bottom. Your looking for the top to approach firmness and the bottom to become golden brown. Timing is critical.With the top half inch of the frittata still slightly liquid, add shredded cheese, spreading evenly across the surface. Replace cover and cook until cheese melts, approximately 1 minute.Toss chives across the surface and lace with fresh ground black and red pepper to taste
8Replace cover and cook for one more minute or until firm on top.Turn off flame and allow to set for two - three minutes.The frittata can be loosened with a large plastic spatula and slid on to a serving plate or served directly from the frying pan using a plastic pie wedge spatula.
9Serve with a tossed salad and crusty bread.