Not only does this recipe use the wonderful eggs laid by your own poultry/fowl, it’s a great use for all that meat, as well.
I use mushrooms in this frittata solely because I adore mushrooms – they are entirely optional. When I use mushrooms, I try to get them as fresh as I can from the farmer’s market, so the type of mushroom varies every time I cook. Most of the time, though, it’s either oyster or chanterelles. But, any dense mushroom will work.
1 cup cubed poultry/fowl (whatever you prefer)
1 cup sliced mushrooms
½ cup chopped green onions
8 ounces chopped tomatoes (Rotel works, too)
6 large eggs (adjust as necessary if using smaller eggs)
2 cups shredded Asiago
1½ cup milk
1 cup flour
~3 tablespoons of butter
1. Place a large, oven capable frying pan on the stovetop on medium heat. I use cast iron when I can. Let it get warm.
2. Drop the butter into the pan and let it melt down. Coat the entire pan in the butter. You want to have it fully coated. Reduce heat to medium-low.
3. In a large bowl, place your flour in a mound with a well in the center. Pour the milk into the well and mix in with the flour. As it gets more and more incorporated, begin to add your eggs. Some people grouse when I don’t say to beat the eggs first – there’s no need. You’ll get them beaten down and incorporated here.
4. Mix in the meat, mushrooms, green onions, tomatoes and asiago.
5. Turn your broiler on.
6. Pour the mixture into the hot pan.
7. Let it cook until the bottom is slightly browned. The top will be uncooked and the center will still appear to be mostly liquid – that’s fine.
8. Pop it into your broiler – the whole thing.
9. Check on it in about five minutes and see how it looks. You don’t want to burn the top; but, you want it cooked all the way through. If the top is getting too well done, turn the broiler off and let the frittata continue to sit in the broiler.
10. Once the top has browned nicely, remove it from the broiler.
11. Run a lightly greased, warm spatula around the edge of the pan and up, under the frittata to loosen it from the pan.
12. Put a plate over the top of the pan and flip it over. The frittata should fall out onto the plate.
13. Garnish with additional Asiago, slices of tomato and sprigs of green onion.
I love to eat frittatas with garlic bread and a good, white wine.
This recipe should serve four to six comfortably.