White Breakfast Frittata

Late one night about six years ago, I found myself up and procrastinating on a graduate paper due the next morning,and as usual watching cooking shows.  I do not remember what show I was watching but the focus of the episode was the frittata.  After watching the show I immediately went to my kitchen, at 1 a.m. remember, and made my first frittata.  It was excellent.  Not because of anything special I had done but purely the concept and the versatility that it brings. I prefer frittatas over omelets not only for the versatility of the method but I find the tastes to be more defined and the textures more pronounced .  I experiment with all sorts of ingredients in frittatas, the White Breakfast Frittata is one of my latest creations.  It is not only simple but super tasty.  So whether it is 1 a.m. procrastination/study snack or a Saturday morning breakfast treat, the frittata is an excellent alternative to the omelet.

  • 4 Eggs
  • 1/4 cup Heavy Crème
  • 8 Mini Portabello Mushrooms, Quartered
  • 1 Large Half Inch Slice of Brioche, cut in half inch cubes
  • Half Cup White Cheddar Cheese, Shredded
  • ¼ Vidalia Onion , French Cut
  • 3 Tablespoons Olive Oil, Divided
  • Salt and Pepper to Taste
1.Chop and Saute: Preheat oven to 400 degrees. French cut your onion and quarter the mushrooms. In a  hot non stick medium sized pan  at med high heat add 1 tablespoon of the olive oil. When heated add the onions and mushrooms. make sure these are in one layer so that the mushrooms will not release their liquid. You want to get a good browning on the mushrooms and keep the onions a little crisp. About 5 minutes.
2.Combine: in a bowl combine 1/4 cup heavy creme, eggs salt and pepper. beat until pale yellow. When the mushrooms are browning add the other 2 tablespoons of olive oil and let cook for another minute. After one minute add your cubed Brioche, toss to combine and spread all ingredients evenly in the pan, making sure not to smash the bread. Pour your egg mixture evenly over all of the ingredients. Let this cook with out disturbing for 2 minutes. Then place entire pan into the 400 degree oven. Let cook in the oven until the eggs are fluffy and the tips of the bread begin to brown.
3.Finish: When the tips of the bread are beginning to brown take it out of the oven and add your shredded White Cheddar cheese over the top of the frittata. Place back in the oven for 3 minutes or until the cheese has melted and is developing a little color. Remove from oven, let cool for 5 minutes and, using a rubber spatula, loosen the egg from the pan and cut into 4 pie pieces. Serve with a little chopped flat leaf parsley sprinkled on top. Enjoy!!!


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About stephenlingram

I find too many things interesting, I'm in love with my family, author of Hollow Faith (CYMT 2012), ExtraOrdinary (YM360, 2014) and Organic Student Ministry (Chalice Press, 2015) and I hang out with youth for a living. View all posts by stephenlingram

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