I've been doing frittatas (frittate?) all season. Often a bacon and cheddar one, if there are carnivores around the table. For those who don't eat pork, or for vegetarians, I'll do a mushroom and asparagus version.
I wanted to try something different this morning, and settled on a Crab & Mushroom Frittata, with Parmesan cheese. Using a trick I learned from my restaurant marketing days, I sauteed some onions until soft and just starting to caramelize. Then added the mushrooms, in pretty big pieces, as they shrink quite a bit when cooked. When the mushrooms gave up their liquid and started to brown, I deglazed the pan with a little dry sherry. The nutty flavor from the sherry goes great with both the mushrooms and the crab meat (and all the booze gets burned off, so no one is tipsy at breakfast).
The egg filling is basically like a quiche, but with less milk or cream. I really like the eggs I've been getting at the Stratford Farmers' Market. The yolks are an intense yellow-orange that comes through nicely in the final dish. A few minutes on the stovetop to brown the bottom (which becomes the top, when flipped out for serving), and then into the oven until it puffs and is cooked through.
Oh, also served croissants to a guest who said she had been reading this blog, and wanted to see if they tasted as good as they looked in the entry below! Nice. :) The baskets came back empty again.
Two pictures below: one, showing the two frittatas (frittate?) just coming out of the oven, before being inverted. The second showing a slice with all the goodies inside.
Filed under breakfast, Aug 23, 2013