We’ve been fortunate to find a couple of local shiitake mushroom sources, and I find that I want to use them as often as I can. A few days ago I made a small frittata with fresh fruit for breakfast, although with salad, this frittata could make a tasty Meatless Monday dinner. (Frittatas are traditionally supper food.)
Frittatas are egg and vegetable (and occasionally meat) casseroles that you start on the stove top and finish in the oven, making them ideal for cast iron. For this frittata, I began by sauteing several washed and sliced shiitake mushrooms (stems removed). Then I added two sliced tomatoes, three chicken eggs beaten with a little water (just a splash!), and finally grated smoked gouda (less than an ounce) on top. Finish the frittata in a warm oven (375 degrees F) for about 15 to 20 minutes.Cut into wedge slices as is, or flip the frittata and slice it that way. Do you want a little more flavor? Try adding snipped chives.
Frittatas are only limited by your produce and your imagination. Do you have yellow squash or zucchini? Saute it and then add your egg. How about sun-dried tomatoes in the winter? Try them. The texture of sun-dried tomatoes with a smoked cheese is reminiscent of bacon. Just remember to start with the items that need to be sauteed and save your eggs and, if you use it, cheese for last. For dinner, try a leafy green salad as a side instead of the summer fruit.
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