Fit for Food

We won recognition from food fit for the blog. Thanks!

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[gordon]

Congratulations!

As our means of praise:

Spinach, Leek & Mushroom Frittata

1 1/2 tablespoon of extra virgin olive oil
1 cup chopped leeks (white and pale green parts only)
4 cups loosely packed fresh spinach leaves, rinsed, dried and cut into thin ribbons
1 cup sliced stemmed shiitake mushrooms
8 large organic eggs
sea salt and freshly ground black pepper

a slight dollop of heavy whipping cream
a pinch of cayenne pepper & freshly grated nutmeg

1/2 cup gruyere cheese, shredded
1 cup freshly grated parmigianno-reggiano cheese divided in two equal parts

Preheat the broiler.

Saute the sliced mushrooms and leeks in butter and some olive oil, salt and pepper, then cool them to room temperature—so the mushrooms and leeks do not cook the egg mixture with their ambient heat.

Crack the eggs into a large bowl and beat lightly with a wire whisk. Add the salt, peppers, nutmeg, spinach, leeks, mushrooms, half the parmigiano-reggiano, then beat and combine those ingredients.

In a 9″ ovenproof non-stick omelet pan or skillet, heat the oil over moderate heat, swirling the pat to coat the bottom and sides evenly. When the oil is hot, but not smoking, add the frittata mixture. Reduce the heat to low and cook slowly, stirring the top part of the mixture, but allowing the bottom to set until the egg mixture has begun to form small curds and the frittata is browning on the bottom (4-5 minutes). With a spatula, gently loosen the the frittata from the edges of the pan. Sprinkle with the remaining parmigianno-reggiano and the gruyere.

Transfer the skillet to the broiler, placing it about 6″ from the heating element, and broil until the frittata browns lightly on top. It will puff up and become firm in about 3-4 minutes, but watch carefully as ovens differ. However, take care to not open the oven too often during the process as the resulting drop in temperatures affects the cooking process.

Remove the pan from the broiler, give it a slight fresh grate of parmiggiano-reggiano, and let it cool for at least couple of minutes, allowing it to set. Next, either slide or invert the frittata onto a flat plate. Frittatas are often served just slightly warm or room temperature.

www.studentsgoinggreen.org

[Samuel Fromartz]

Sounds good gordon, thanks for posting!