to Make Mushroom Frittatas
By Dr. Ben
you could call them mini mushroom omelettes, but enoki mushroom
frittatas has a nice ring to it, no? However you choose to name
this dish, know going in that it provides a wonderfully chewy texture
that makes it natural to pair with rice or noodles.
need some organic eggs, a large handful of a favorite herb or two,
and a small package of enoki mushrooms.
often put protein-rich enoki mushrooms in miso-based soups and stews
for their subtle yet hearty flavor and of course, their exquisitely
by chopping off the roots so that the stringy tops are free to scatter.
one clean chop through the middle will leave you with manageable strings
of enoki mushrooms that will help form your mini frittatas.
fingers to separate the mushrooms so that they sit in a loose pile
in a large bowl.
up a large handful of any of your favorite herbs to add to the mix.
On this particular day, we went with chives.
the mushrooms and herbs a light toss and mix.
whisk up your eggs and add them to the bowl. For one large handful
of enoki mushrooms and a large bunch of herbs, you'll want to use
around six large eggs, which will produce about six to ten mini frittatas
that are about the size of your palms.
your cooking oil of choice (we use extra virgin olive oil or coconut
oil) over medium heat in a large pan. Once the pan and oil are sufficiently
hot, use a ladle to spread a small, pancake-size circle of egg, mushroom,
and chives on your pan. I would recommend doing one or two individually
at first to get a sense of cooking time, and then doing a few at a
pan is thoroughly warmed over medium heat, you should be able to flip
your mini frittata within a minute. Once you flip it over, give it
a solid pat down with your spatula to ensure that you aren't left
with some uncooked egg within.
mini frittatas are best gobbled down while piping hot, so try to have
other components of your meal ready so that you can begin eating as
soon as the frittatas come off the pan.
we go one of two ways. The quickest way is to sprinkle a little sea
salt and pepper to your batter before you cook up the frittatas. If
you want more of a rich, Asian flavor, try making a dipping sauce
by combining three parts soy sauce with one part sesame oil and a
splash of your best vinegar. Definitely a mouthwatering combination.
that I didn't have time to write this out as a separate recipe without
photos. If you need just the instructions, I suggest copying and pasting
into Word and printing from there.
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