Shiitake Mushroom Frittata with Pecorino Romano for Two
By Lan LamPublished on October 5, 2016
Time
40 minutes
Yield
Serves 2
Ingredients
Before You Begin
While the shiitake mushrooms needn’t be cut into exact 1/2-inch pieces, for a cohesive frittata, make sure that no pieces are much larger than 3/4 inch. This frittata can also be served warm or at room temperature. When paired with a salad, it can serve as a meal.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Whisk eggs, milk, and 1/4 teaspoon salt in bowl until well combined.
- Heat oil in 8-inch ovensafe nonstick skillet over medium-high heat until shimmering. Add mushrooms, 1/8 teaspoon salt, and 1/8 teaspoon pepper; cook, stirring frequently, until mushrooms are tender and spotty brown, 6 to 9 minutes. Add water, scallion white, vinegar, and thyme; continue to cook, stirring constantly, until no water remains in skillet, about 30 seconds longer.
- Add Pecorino, scallion green, and egg mixture and cook, using rubber spatula to stir and scrape bottom of skillet until large curds form and spatula leaves trail through eggs but eggs are still very wet, 30 seconds. Smooth curds into even layer and cook, without stirring, for 30 seconds. Transfer skillet to oven and bake until frittata is slightly puffy and surface bounces back when lightly pressed, 6 to 9 minutes. Using rubber spatula, loosen frittata from skillet and transfer to cutting board. Let stand for 5 minutes before slicing and serving.
Time
40 minutesYield
Serves 2Ingredients
Ingredients
Ingredients
Why This Recipe Works
We started with a well-seasoned filling made with bold ingredients and combined it with a dozen eggs to make a substantial dinner. To ensure that the frittata was cohesive, we chopped the filling ingredients small so that they could be surrounded and held in place by the eggs. To help the eggs stay tender even when cooked to a relatively high temperature, we added milk and salt. The liquid dilutes the proteins, making it harder for them to coagulate and turn the eggs rubbery, and salt weakens the interactions between proteins, producing a softer curd. Finally, for eggs that were cooked fully and evenly, we started the frittata on the stovetop, stirring until a spatula left a trail in the curds, and then transferred the skillet to the oven to gently finish.
Before You Begin
While the shiitake mushrooms needn’t be cut into exact 1/2-inch pieces, for a cohesive frittata, make sure that no pieces are much larger than 3/4 inch. This frittata can also be served warm or at room temperature. When paired with a salad, it can serve as a meal.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Whisk eggs, milk, and 1/4 teaspoon salt in bowl until well combined.
- Heat oil in 8-inch ovensafe nonstick skillet over medium-high heat until shimmering. Add mushrooms, 1/8 teaspoon salt, and 1/8 teaspoon pepper; cook, stirring frequently, until mushrooms are tender and spotty brown, 6 to 9 minutes. Add water, scallion white, vinegar, and thyme; continue to cook, stirring constantly, until no water remains in skillet, about 30 seconds longer.
- Add Pecorino, scallion green, and egg mixture and cook, using rubber spatula to stir and scrape bottom of skillet until large curds form and spatula leaves trail through eggs but eggs are still very wet, 30 seconds. Smooth curds into even layer and cook, without stirring, for 30 seconds. Transfer skillet to oven and bake until frittata is slightly puffy and surface bounces back when lightly pressed, 6 to 9 minutes. Using rubber spatula, loosen frittata from skillet and transfer to cutting board. Let stand for 5 minutes before slicing and serving.
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