Choices, choices and lots of choices. Today is National Cheese Curd Day, Mushroom Day and Red Wine Day. Hum, is there such a thing as Red Wine Cheese Curds infused with Truffles? Yum!
The bottom line is I needed to make a choice. Now I suppose we could deep fry some Cheese Curds and serve them with a mushroom-red wine reduction dipping sauce. Sounds like a lot of work to me just for a quick bite.
I think I’d rather just pick one just one. Let’s go with mushrooms. This Frittata recipe had to been reduced from it’s original service for six to just two perfect servings. Kiddo has been spending his off nights photographing the stars, so we’ve been letting him sleep in whenever possible. He’s an amazing night photographer – this is his latest work:
Yeah, I think I’ll let my guy sleep a while longer. Besides, it’s nice to enjoy breakfast just Hubby and I. Oh, and in case you were wondering, a Frittata is just a really fancy name for an Open-Face Omelette.
Ham, Onion and Sautéed Mushroom Frittata
1/2 White Onion
2 White Mushrooms
1-1/2 tablespoon Olive Oil
Salt to taste
1/2 cup minced Ham, divided
3 large Eggs
2 tablespoons finely grated Italian Cheese Blend
Black Pepper to taste
2 tablespoons Butter
Adjust oven rack to the middle position. Heat broiler so that the oven is very hot.
Cut onion in half from root to tip. Reserve half for another purpose, peel and thinly slice remaining half. Clean mushrooms, slice thinly. Set aside.
Place onions, olive oil and some salt into a sauté pan, turn the heat on medium-low, cover the pan. Cook until onions wilt and become greatly diminished in bulk, about 8 minutes. Uncover pan, add sliced mushrooms and continue cooking until onions become a rich golden brown and the mushrooms have released their juices. Add a quarter cup of the diced ham to the onion mixture and cook until ham has a slightly “fried” coating. Remove from heat, and allow mixture to cool to room temperature.
Beat eggs in a bowl, add remaining quarter cup of ham, a pinch of salt, grated cheese and a few grinds of pepper. Once the onion mixture has cooled, add to the egg mixture.
Note: By dividing the ham and frying half it gives the ham two different textures and a slightly different taste. You’ve already dirtied the sauté pan so why not?
Over medium heat, melt butter in an oven-safe nonstick skillet. Do not let the butter become colored. Once the butter begins to foam, pour in the egg mixture into the pan, swirling to distribute over the bottom of the pan evenly. Immediately turn the heat down to medium-low. When the eggs have set and only the surface is shinny; place skillet under the broiler for a minute or so, just long enough to finish the face of the frittata without browning.
When ready, loosen the frittata with a spatula, slide it onto a platter and cut it into serving wedges. Serve with buttery toast and your favorite morning beverage.
In Christ
We have redemption by His Blood,
The forgiveness of transgressions,
In accord with the riches of His grace.
Ephesians 1:7
