Recipe: Mushroom frittata with cheese and green onions
This freshly baked mushroom frittata also
features cheese and green onion. (Photos: Debbie Arrington) |
Mushrooms are having their moment. In 2022 food trend predictions, mushrooms are on everybody’s hot-picks list for their superfood qualities. High in antioxidants and minerals, mushrooms can boost your immune system as well as slow aging and cognitive decline. (They’re full of healthy fiber, too.)
Mushrooms also soak up the flavors that surround them, making them a culinary chameleon. They’re at home in a wide range of cuisines and add heartiness to all sorts of meatless main dishes.
More pluses for fresh mushrooms: They’re in season year round and we’re close to one of the largest mushroom growers in California, so good-quality fresh mushrooms are always available. One of Colusa County’s fastest-growing agricultural companies, Premier Mushrooms produces more than 300,000 pounds of mushrooms a week.
This frittata is packed with mushrooms. I used brown crimini mushrooms, but white button or baby bellas also work well. Change up the cheese, too, to fit your taste (or what’s on hand). This frittata is hardy enough for supper as well as a natural for breakfast. At room temperature, it makes a great picnic lunch, too.
In a 7-inch pan, the egg-cheese mixture will come right up to the pan’s edge. Letting the frittata cook for a minute or two on top of the stove before transferring to oven will help prevent spills
Mushrooms and green onions are available
year-round.
|
Mushroom frittata with cheese and green onions
Makes 2 servings
Ingredients:
2 tablespoons butter
3 cups mushrooms, sliced
2 green onions, chopped
4 eggs
½ cup half and half
1 cup cheddar or Swiss cheese, shredded
2 dashes Tabasco sauce
supper or a picnic. |
Instructions:
Preheat oven to 350 degrees F.
In an ovenproof 7-inch pan over medium heat on top of the stove, melt butter. Rotate pan to make sure butter coats inner surface. Sauté mushrooms, adding the mushrooms to the pan 1 cup at a time. (They won’t fit all at once.) Sauté mushrooms until well cooked and moisture has evaporated, about 10 minutes. Add chopped green onion to mushrooms, stir to mix.
In a bowl, beat eggs lightly; add half and half and Tabasco, beat some more. Fold in shredded cheese.
Pour egg-cheese mixture into pan over mushrooms. Let cook on top of the stove over medium heat until bubbles start to form around the edge, about 1 to 2 minutes. Transfer pan to 350-degree oven.
Bake in oven for 25 to 30 minutes, until the frittata is golden brown and puffy.
Can be served hot, warm or room temperature.
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Garden Checklist for week of Nov. 3
November still offers good weather for fall planting:
* If you haven't already, it's time to clean up the remains of summer. Pull faded annuals and vegetables. Prune dead or broken branches from trees.
* Now is the best time to plant most trees and shrubs. This gives them plenty of time for root development before spring growth. They also benefit from fall and winter rains.
* Set out cool-weather annuals such as pansies and snapdragons.
* Lettuce, cabbage and broccoli also can be planted now.
* Plant garlic and onions.
* Keep planting bulbs to spread out your spring bloom. Some possible suggestions: daffodils, crocuses, hyacinths, tulips, anemones and scillas.
* This is also a good time to seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.
* Rake and compost leaves, but dispose of any diseased plant material. For example, if peach and nectarine trees showed signs of leaf curl this year, clean up under trees and dispose of those leaves instead of composting.
* Save dry stalks and seedpods from poppies and coneflowers for fall bouquets and holiday decorating.
* For holiday blooms indoors, plant paperwhite narcissus bulbs now. Fill a shallow bowl or dish with 2 inches of rocks or pebbles. Place bulbs in the dish with the root end nestled in the rocks. Add water until it just touches the bottom of the bulbs. Place the dish in a sunny window. Add water as needed.
* Give your azaleas, gardenias and camellias a boost with chelated iron.
* For larger blooms, pinch off some camellia buds.
* Prune non-flowering trees and shrubs while dormant.
* To help prevent leaf curl, apply a copper fungicide spray to peach and nectarine trees after they lose their leaves this month. Leaf curl, which shows up in the spring, is caused by a fungus that winters as spores on the limbs and around the tree in fallen leaves. Sprays are most effective now.
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