Frugal Foodie Friday - Mushroom and Leek Frittata with Fontina Cheese

From the kitchen of One Perfect Bite...I've been planning menus for the holidays and after testing last night, I've decided to serve this relatively inexpensive frittata for breakfast on Christmas morning. It is simple to make and absolutely delicious. Mushrooms provide most of the flavor, but the use of Fontina cheese makes the frittata really interesting and the combination is perfect for a light, but special meal. Fontina is considered one of the most versatile cheeses in the world because its mild, earthy flavor and buttery texture make it perfect for cooking or eating out of hand. If you are unable to find Fontina or need something less expensive, mild provolone or gouda would be good substitutes. The frittata can be assembled quickly and if you prepare its various elements ahead of time, the final assembly will take all of five minutes. In terms of cost and effort this is a perfect light entree for a Frugal Friday feature. I hope you'll give this recipe a try. You won't regret it. Here is how the frittata is made.

Mushroom and Leek Frittata with Fontina Cheese...from the kitchen of One Perfect Bite courtesy of Bon Appetit magazine

Ingredients:
2 tablespoons olive oil, divided
2 medium leeks, whites and pale-green parts only, chopped
8 ounces crimini (baby bella) mushrooms, thinly sliced
12 large eggs
1/2 cup crème fraîche or sour cream
2 tablespoons coarsely chopped flat-leaf parsley
3/4 cup shredded Fontina cheese, divided
Kosher salt, freshly ground pepper

Directions:
1) Place a rack in upper third of oven; preheat to 350 degrees F. Heat 1 tablespoon oil in a 10 inch nonstick ovenproof skillet over medium heat. Add leeks and cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.
2) Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; mix in 1/2 cup cheese. Season with salt and pepper.
3) Increase heat to medium-high and add remaining 1 tablespoon oil to skillet. Pour egg mixture over mushrooms, shaking pan to evenly distribute mixture. Cook frittata, without stirring, until its edges begin to set, about 5 minutes.
4) Sprinkle remaining 1/4 cup cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes. Yield: 6 servings.

                    

                                                    Older Posts

             One Year Ago Today:                                                                  Two Years Ago Today:

             Double Ginger Snaps                                                                          Figgy Pudding

                 Three Years Ago Today:                                                           Four Years Ago Today: 

                Fettuccini with Corn Pesto                                                             Linzer Cookies

Ferran Adrià's Tortilla Española (Spanish Potato Frittata)

From the kitchen of One Perfect Bite...In an earlier post, I mentioned that the recipes I'd be featuring for the week would be very simple. I neglected to mention that one of them was developed by a man who is an undisputed master in the culinary world. Tonight's recipe is the creation of Ferran Adrià who made the now defunct el Bulli a culinary mecca. Everyone who loves Spanish cooking is familiar with the lusty Spanish potato frittata, or Tortilla Española. It's an omelet that is made with layers of thinly sliced and fried potatoes, so there is a lot of work involved in its preparation. Adrià wanted to simplify the procedure and began to experiment. In one of those Eureka moments he seems to have more often than the rest of us, he decided to use store-bought thick-cut potato chips instead of the older peel, cut and fry variety dictated by tradition. In order to produce potatoes that would have the proper consistency, he hydrated them in the omelet mixture before cooking the frittata and his version of Tortilla Española was born . I love the simplicity of this recipe and I make it often for breakfast, brunch or dinner. This recipe is a real time saver and the only caution I have to share with you regards its cooking time. Please follow the times suggested in the recipe. If the frittata overcooks it will be dry and you'll wonder what the fuss is about. Despite the warning, I really hope you'll try the Tortilla Española. It is delicious. Here's how it is made.

Tortilla Española (Spanish Potato Frittata)...from the kitchen of One Perfect Bite courtesy of Ferran Adrià and Saveur magazine

Ingredients:
4 ounces (about 2-1/4 cups) crushed thick-cut potato chips, like Cape Cod brand
2 ounces thinly sliced serrano ham or prosciutto
1/4 cup finely chopped canned piquillo peppers or pimentos
1 tablespoon fresh thyme leaves or 1 teaspoon dry
8 eggs, lightly beaten
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil

Directions:
1) Heat broiler to high.
2) Combine potato chips, ham, peppers, thyme, eggs, and salt and black pepper in a bowl and let sit to allow chips to soften in eggs, about 5 minutes.
3) Heat oil in a 10-inch nonstick skillet over medium-high heat; add egg mixture and cook, without stirring, until bottom begins to brown, about 3 minutes. Transfer to broiler, and broil until set and golden on top, about 3 minutes. Cut into wedges to serve. Yield: 6 to 8 servings.

One Year Ago Today: Tortellini with Garlic and Sage Butter

Two Years Ago Today: Sonoran Hot Dogs

Three Years Ago Today: Mexican Black Bean and Vegetable Soup

Breakfast Skillet

From the kitchen of One Perfect Bite...This simple frittata is great for a brunch or light supper. It's quite easy to prepare and while I suspect you already have an arsenal of recipes for dishes like this, I'm posting this one because the ingredients come together so well. I've found this dish works best if I use day old potatoes and  keep the cubes of meat and vegetables about the same size. I've settled on using a 1/2-inch dice for the potatoes and pancetta that I use in this breakfast skillet. I do want to caution you about over-salting the frittata. The pancetta and cheese are both inherently salty and I think you'll find you need less salt than might otherwise be the case. I hope you'll try this combination. I know those of you who try this breakfast skillet, will enjoy its flavor, as well as its simplicity. Here's the recipe.

Breakfast Skillet...from the kitchen of One Perfect Bite

Ingredients:
3 cups (1/2-inch) diced cooked potatoes
1 teaspoon minced garlic
1 cup (1/2-inch) diced pancetta
Freshly cracked black pepper
1 tablespoon olive oil
8 large eggs
2 tablespoons milk
1/4 cup torn basil leaves
1-1/2 cups shredded Parmesan or Asiago cheese

Directions:
1) Beat eggs in a bowl, stirring in 1/2 teaspoon salt, freshly ground pepper to taste, and milk.
2) Place a non-stick skillet over medium heat. Add olive oil and heat until oil shimmers.
3) Add pancetta to pan and cook until golden brown. Add potatoes and garlic and cook for an additional three to four minutes.
4) Stir basil into eggs and pour over contents of pan. Swirl pan to distribute eggs over filling.
5) Shake pan gently, tilting it slightly with one hand while using a spatula and your free hand to lift edges of mixture. The object is to let liquid mixture run under edges of set eggs.
6) Turn heat down to low, cover pan, and cook 4 minutes. Scatter cheese evenly over surface of eggs and cook for about 4 to 5 minutes longer, or until eggs are just set on top.
7) While eggs are cooking heat broiler to medium.
8) Place skillet under broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top.
9) Remove from heat, allow to sit in pan for 5 minutes or longer, then carefully slide out onto a platter, or, if you prefer, cut in wedges and serve from skillet. Yield: 4 servings.

One Year Ago Today: Mexican Bizcochitos - Anise Butter Cookies

Two Years Ago Today: Spaghetti Frittata

Three Years Ago Today: Smoked Salmon Frittata

Tortino di Fagiolini - Green Bean Tart

From the kitchen of One Perfect Bite...I'm not an extravagant person. I've known for years that the dream of the house on the hill is far sweeter than its acquisition and I'll never forget the lessons learned in the Italian kitchen of my childhood. While not an asetic, Mrs S. really believed that men were as rich as the things they could live without and she practiced what she preached. Some of it must have rubbed off on me. My consumer gene is quieter than most, but I occasionally stumble on something that awakens the shopper in me. That happened this morning as I was browsing through the wonderfully shameless first edition of Ruth Reichl's new venture, Gilt Taste. It's a high end catalog that features hard-to-find and artisanal food, as well as some wonderful recipes and great food writing. I was a bit poorer by the time I finished my breakfast coffee and could envision the look of disapproval Mrs. S would have given me. It also set me to thinking about the other lessons I learned while sitting at her table. She was a wonderful cook and had a natural gift for combining unusual ingredients in a way that would make a singular and scrumptious dish. One that I remembered was a frittata made with cheese and green beans. I had never been able to duplicate it, but I recently came across a very similar dish in the Los Angeles Times and decided to try it for our dinner tonight. Mrs. S. would have been pleased and I think that those of you who try this will find it very interesting. It is fairly simple to do and would make a wonderful entree for lunch or a light supper. If you are looking for meatless entrees I really think you'll like this. Here's the recipe.

Tortino di Fagiolini - Green Bean Tart...from the kitchen of One Perfect Bite, courtesy of Noelle Carter, Los Angles Times

Ingredients:
1 1/2 pounds green beans, cleaned
Salt
2 tablespoons extra-virgin olive oil
1 red onion, sliced into thin strips
1 small garlic clove, chopped
5 eggs
1/2 cup grated Parmigiano-Reggiano
1/4 cup milk
Freshly ground pepper
1 cup ciabatta crumbs

Directions:
1) Bring a large pot of salted water to the boil. Add green beans and boil just until tender, 2 to 3 minutes. Drain beans, and immediately shock them in a bowl of ice water to stop cooking. When beans are just cool, drain again. Coarsely chop beans into pieces approximately 1-1/2 inches in length and place in a large bowl.
2) In a large sauté pan, heat olive oil over medium high heat until hot. Add onion and cook, stirring frequently, until onions are translucent and begin to color, 8 to 10 minutes.
3) Stir in chopped garlic and continue to cook until onion is caramelized, 6 to 8 minutes. Remove pan from heat and cool slightly, then toss onions and garlic with green beans.
4) Meanwhile, make egg base: In a medium bowl, whisk together eggs, Parmigiano-Reggiano, milk, one-fourth teaspoon salt and several grinds of pepper.
5) Stir egg base in with the beans and onion mixture.
6) Heat the oven to 350 degrees. Prepare pan: Completely line a 9-inch springform pan with foil, and grease foil.
7) Pour bean mixture into pan and sprinkle with bread crumbs. Bake until set (it should barely jiggle, and a knife inserted will come out clean), 30 to 40 minutes. Remove and cool tortino, still in pan, on a rack.
8) When tortino is cool, cover pan and refrigerate it until chilled (chilling tortino will make it easier to slice). Serve cold or at room temperature. Yield: 6 servings.








One Year Ago Today: Penne with Asparagus and Lemon Sauce














Two Years Ago Today: Potato Gratin a la Flamande








You might also enjoy these recipes:
Kale and Potato Frittata with Basil Oil Drizzle - Fresh and Foodie
Mini Vegetable and Bacon Frittatas - Eat Good 4 Life
Chorizo and Potato Frittata - The Brunette Foodie
Asparagus and Smoked Salmon Frittata - Dishing Up Delights
Smoked Trout and Leek Frittata - Food Glorious Food
Spinach Tomato and Feta Frittata - The Unconfidental Cook
Brie Bacon and Spinach Omelet - Food Glorious Food
Empty Fridge Frittata - London Foodie in New York
Caramelized Cauliflower Frittata - Herbivoracious
Mediterranean Vegetable Frittata - Healthy. Delicious

Crustless Cheese and Broccoli Tart

From the kitchen of One Perfect Bite...Not to worry. More recipes for coffee cakes are on the way, but I wanted to make a quick detour for Meatless Monday. I suspect the originators of the movement were looking for something more substantial than cake when they initiated their campaign, and history has shown us what happens to those who think cake will feed the masses. So, because I value my head, I wanted to offer this recipe for your consideration. This simple dish is perfect for a brunch or those nights when you want a light but healthy supper. The recipe was originally developed for Eating Well magazine. I had a quantity of cooked, leftover broccoli that I didn't want to waste and I found the recipe via an ingredient search on the web. This is a very easy and surprisingly tasty recipe for those looking for a meatless entree. It is a crustless quiche and, if you resist the temptation to add additional cheese, it is quite figure friendly. The recipe is straight forward. Here's how the tart is made.

Crustless Cheese and Broccoli Tart...from the kitchen of One Perfect Bite courtesy of Eating Well magazine

Ingredients:
2 tablespoons plain dry breadcrumbs
4 large eggs
1-1/4 cups 1% milk
1/2 teaspoon hot sauce (i.e. Tobasco)
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
2 cups cubed whole-wheat country bread, (about 2 slices, crusts removed)
3 cups (8-ounces) broccoli florets
2 teaspoons extra-virgin olive oil
Optional: 4 slices Canadian bacon, diced (about 2 1/2 ounces)
1 medium onion, chopped
1 cup grated Monterey Jack, or part-skim mozzarella cheese (4 ounces)
1/4 cup sharp Cheddar cheese

Directions:
1) Preheat oven to 350 degrees F. Coat a 9-inch deep-dish pie pan (6-cup capacity) with cooking spray. Add breadcrumbs, tilting to coat bottom and sides.
2) Whisk eggs, milk, hot sauce, salt and pepper in a large bowl. Add bread and stir to coat. Refrigerate until needed.
3) Steam broccoli until just tender, 3 to 4 minutes. Refresh under cold water and drain well. Chop coarsely.
4) Heat oil in a medium nonstick skillet over medium-high heat. Add onions, and if using bacon; cook, stirring often, until soft and a light golden brown, about 5 minutes. Allow to cool slightly. Add onion mixture, broccoli and Monterey Jack cheese to egg mixture. Mix well. Turn into pie or tart pan and spread evenly. Sprinkle cheddar cheese over top.
5) Bake the pie until light golden and set, 45 to 50 minutes. Let cool slightly, cut into wedges and serve. Yield: 6 servings.









One Year Ago Today: Black-Eyed Pea Casserole
















Two Years Ago Today: Gluten-Free Pancakes









You might also these recipes:
Smoked Salmon Frittata - One Perfect Bite
Tortilla Espanola - One Perfect Bite
Individual Baked Omelet - One Perfect Bite
Squash and Tomato Oven Baked Frittata - The Recipe Girl
Fresh Thyme and Vegetable Frittata - Iowa Girl Cooks
Asparagus and Fresh Mozzarella Frittata - Kalyn's Kitchen
Leek and Spinach Crusless Quiche - Stacy Snacks
Crustless Onion Quiche - One Perfect Bite
Cheesey Sausage and Broccoli Quiche - Louanne's Kitchen
Crustless Quiche with Shallots and Scallions - Healthy and Gourmet
Light and Healthy Shrimp and Spinach Crustless Quiche - Mother Rimmy's Cooking Light Done Right

Spaghetti Frittata

From the kitchen of One Perfect Bite...Our nest had been empty for about two weeks when I learned the wisdom of cooking no more than could be eaten in one sitting. That included some of our favorite pasta dishes. I hate waste and am not fond of reheated noodles, so you can imagine the bemusement on the face of the Silver Fox when I started to make a frittata with deliberately left-over spaghetti. A recipe, found in Eating Well Magazine, convinced me to try a spaghetti frittata, but I wanted to adapt and expand it to include ingredients that are also used in spaghetti carbonara. The recipe was touted as a money saver because it minimized waste by using food that might otherwise be thrown away. Apparently, a family of four trashes nearly $600 of food every year. Before I go any further, let me say this is a nice recipe and it produces an unusual dish that might please those with bored palates. There's not a thing wrong with it. If you have half a pound of cooked spaghetti lying around, it's a good way to use it up. I was drawn to the recipe out of curiosity and my curiosity is now satisfied. I probably will not make this again, but if I did, I'd make some changes. I'd use capellini rather than spaghetti and I'd pour the egg mixture over still warm pasta. The theory being the custard would better coat the pasta when it is warm. As with all stovetop frittatas, there is that awful moment of truth when it must be turned. Prayer and/or swearing help. A better solution would be to bake rather than fry it. Here's the recipe.

Spaghetti Frittata...from the kitchen of One Perfect Bite inspired by Eating Well Magazine

Ingredients:
8 ounces spaghetti, (or 4 cups cooked spaghetti)
1 teaspoon olive oil
4 strips uncooked bacon, diced
1-1/2 cups chopped onion
1 teaspoon minced garlic
2 large eggs
2 large egg whites
1/2 cup skim milk
1/3 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tomato, diced (optional)

Directions:
1) Cook spaghetti in a large pot of boiling salted water until tender but firm. Drain and refresh with cold water.
2) Heat oil in a large nonstick skillet over medium heat. Add bacon and cook until browned. Add onions and cook, stirring occasionally, until golden, 10 to 12 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer mixture to a small bowl and let cool slightly. Wipe out pan.
3) Whisk together eggs, egg whites and milk in a large bowl. Stir in the onions, Parmesan, parsley, basil, salt and pepper. Add spaghetti.
4) Spray pan really well with nonstick cooking spray and place over medium heat. Pour in egg mixture and distribute evenly in pan. Cook until underside is golden, moving pan around on burner to ensure even cooking, about 6 minutes. Invert a large platter over skillet, grasp platter and skillet with oven mitts and carefully turn over. Lift off skillet and spray it again with nonstick cooking spray. Slide frittata back into the skillet and cook until bottom is golden. Slide frittata onto a platter. Garnish with tomatoes, if using. Yield: 6 servings.

You might also enjoy these recipes:
Frittata with Zucchini Sun-Dried Tomatoes and Sausage - Kalyn's Kitchen
Ratatouille Frittata - Stacey Snacks
Chicken and Orzo Frittata - Cookbook Confessions
Potato Frittata - The Comfort of Cooking
Green Eggs and Ham Frittata - The Pink Apron
Penne Frittata - The Parsley Thief
Frittata with Spring Herbs and Leeks - One Perfect Bite
Smoked Salmon Frittata - One Perfect Bite

Frittata with Spring Herbs and Leeks

From the kitchen of One Perfect Bite...I so look forward to the opening of our Saturday Market and farm stands. Their first offerings are paltry and pretty much limited to root vegetables, but the color and attractive displays really get my blood running and my mind spinning with thoughts of what's to come. It also adds an interesting dimension to our Saturday morning and offers the opportunity to visit with friends and acquaintances who have been hibernating for the winter. My first purchases are small. A peek in my basket would show carrots, white turnips, mushrooms, some fresh herbs and leeks. The leeks are spectacular. They are long and narrow, the kind you know will be sweet and add great flavor to any meal. I took one look at them and immediately started menu planning. I decided to make a frittata that uses both leeks and spring herbs. This is an extremely flavorful dish and I think those of you who enjoy robustly flavored food will love this. It's a great dish for brunch or a light supper and it's also very easy to do. Here's the recipe I use for a lovely spring frittata.

Frittata with Spring Herbs and Leeks...from the kitchen of One Perfect Bite inspired by Willama-Sonoma

Ingredients:
2 tablespoons butter
4 cups thinly sliced leeks, white and tender green
Salt and pepper to taste
6 large eggs
1/2 cup mixed minced parsley, basil and mint
1/4 cup grated Parmesan cheese

Directions:
1) Melt butter in a large nonstick skillet set over medium heat. Add leaks, season with salt and pepper, and saute until softened, about 15 minutes.
2) Beat eggs in a large bowl. Whisk in herbs, cheese and a pinch of salt. Pour into skillet, stirring quickly to distribute leeks evenly. Reduce heat to low and cook very slowly until sides of eggs are set but center is still a bit moist, about 15 minutes.
3) Preheat broiler. When eggs are set, place skillet under broiler several inches from heat source and broil until top is lightly colored and center firm, about 1 minute. Slide frittata onto a board or serving plate. Cut into wedges. Serve warm. Yield: 4 servings.

You might also enjoy these recipes:
Smoked Salmon Frittata - One Perfect Bite
Tortilla Espanola - One Perfect Bite
Individual Baked Omelet - One Perfect Bite
Squash and Tomato Oven Baked Frittata - The Recipe Girl
Fresh Thyme and Vegetable Frittata - Iowa Girl Cooks
Asparagus and Fresh Mozzarella Frittata - Kalyn's Kitchen