Lunch

Frittata

Name: Frittata
Cook time: 45 min
Total time: 45 min
Ingredients: 1 bell pepper; 0.75 cup emmantel cheese; 3 inches long stem chives; 6 eggs; 0.25 cup milk; 1.5 cups various mushrooms; 2 servings mustard greens; 2 tablespoons regular olive oil; 0.5 teaspoon chili flakes; 3 medium shallots; 3 dashs of soy sauce; 2 small tomatoes; 2 tablespoons water; 1 ounce saki; 1 ounce saki

breakfastdinnerlunchNut-FreeShellfish-FreeSesame-Free

Ingredients

bell pepper1
emmantel cheese0.75 cup
long stem chives3 inches
eggs6
milk0.25 cup
various mushrooms1.5 cups
mustard greens2 servings
regular olive oil2 tablespoons
chili flakes0.5 teaspoon
shallots3 medium
dashs of soy sauce3
tomatoes2 small
water2 tablespoons
saki1 ounce
saki1 ounce

Instructions

1
In a large mixing bowl add six eggs, soy sauce and water and whisk vigorously to incorporate air. (Hint: a large bowl should result in a shallow mixture that more readily allows the air bubbles to develop.
2
An electric hand mixer can reduce a labor.) Set aside In a ten inch non-stick pan add olive oil and heat over a medium flame.
3
Add olive oil and sliced shallots, fry until just approaching transparency Add mushrooms, bell pepper, and red pepper flakes stirring frequently until all are tender and shallots show very slight caramelization Without removing the contents, deglaze pan with the saki, stirring and scraping the bottom vigorously for 1 minute.
4
Add diced tomatoes and cook for one more minute Giving one last vigorous whisk, add egg mixture to the pan and reduce flame to low.
5
Cover pan with a lid or aluminum foil with the reflective side facing inCheck pan contents frequently.
6
Using a spatula to lift an edge of the frittata will allow you to check the bottom.
7
Your looking for the top to approach firmness and the bottom to become golden brown.
8
Timing is critical.With the top half inch of the frittata still slightly liquid, add shredded cheese, spreading evenly across the surface.
9
Replace cover and cook until cheese melts, approximately 1 minute.Toss chives across the surface and lace with fresh ground black and red pepper to taste Replace cover and cook for one more minute or until firm on top.Turn off flame and allow to set for two - three minutes.The frittata can be loosened with a large plastic spatula and slid on to a serving plate or served directly from the frying pan using a plastic pie wedge spatula.
10
Serve with a tossed salad and crusty bread.