Recipe: (Italy) Frittata with Mushrooms

Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.

October 16, 2017

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Frittata with Mushrooms
Region: Italy
Category: Eggs
Season: Any
Difficulty: Easy

The rich taste of this frittata comes from a dark, meaty and earthy tasting mushroom called a portobello or porcini.

[photo: Clifford A. Wright]

Yield: Makes 1 serving
Preparation Time: 12 minutes

2 tablespoons extra-virgin olive oil

1/2 cup sliced portobello mushrooms

3 large eggs, beaten until frothy

Salt to taste

2 tablespoons freshly grated parmigiano-reggiano cheese

Finely chopped fresh parsley for a garnish

1. Preheat the broiler.

2. In a medium-size nonstick skillet, heat the olive oil over medium-high heat, then cook the mushrooms until moist and dark looking, stirring frequently, about 8 minutes.

3. Pour in the eggs, salt, and cheese. Once the bottom sets, about 30 seconds to 1 minute, remove and place under the broiler until the top sets, about 30 seconds to 1 minute. You can do this with the door open. Slide from the pan onto a plate and serve with a sprinkle of parsley.

Variation:

Note:

Posted: 12/13/2006

Here’s a bookshelf worth of volumes..that celebrate the region’s diverse cooking traditions .... No book accomplishes that more impressively than Clifford Wright’s magnum opus “A Mediterranean Feast."
- Malachy Duffy, Bon Appetit

Clifford Wright is a versatile fellow. He won the James Beard Foundation’s top cookbook award a couple of years ago for his historical opus, “A Mediterranean Feast.” But he also wrote one of my favorite quick cookbooks, “Cucina Rapida.” In his newest book [Real Stew], Wright calls upon his scholarly credentials and his practical side to produce a collection of classic stews from around the world. The introductory notes for each of the 300 stews reflect Wright’s knowledge of history and world cuisines. But the recipes themselves — from Nantucket Scallop Stew to French Cassoulet to Kenyan Chicken and Coconut Stew — are straightforward and appealing.
- Margaret King, San Diego Union-Tribune

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