Mushroom, Leek, and Shallot Frittata
July 18, 2011
I’ve never been a good omelette maker. I don’t have the finesse it takes to achieve an attractive, non-mangled result. But I had a bag of Hazel Dell mushrooms I needed to use early in the week, a bunch of leeks and shallots left over from an earlier meal, and an egg dish sounded good. So I started thinking – what about a frittata? You don’t have to worry about folding a frittata.
Whenever I make any kind of entree with cheese, I try to find a lower fat version, since you usually need at least a couple of ounces, and the total fat adds up pretty quickly. It’s been more difficult to find lately, but Dofino makes a great light havarti with 5 grams of fat per ounce (vs. the normal 10 grams per ounce). My husband and I use it for pizza, along with a bit of pecorino romano, and it’s just as good as full fat cheese. I also cut down on the egg yolks for egg dishes – usually one egg yolk for every three to four egg whites. Using one egg yolk instead of three saves 10 grams of fat. And again – it still tastes pretty rich to me.
To be honest, even with the reduced-fat cheese and fewer egg yolks, this recipe technically doesn’t qualify as low in percentage of calories from fat. But at around 11-12 grams of fat per serving, it’s still significantly lower than the majority of recipes I see in magazines and cookbooks. And is no doubt much, much lower in fat that what you’d find at a restaurant.
If you have an oven-proof non-stick skillet, good for you! Unfortunately, mine is not, so I had to deal with a non-non-stick skillet for eggs – never my favorite thing, because they stick unless you use a ton of butter or oil. But it wasn’t really that bad, and although I’ve got a bit of scrubbing to do tonight, it was worth it. But be sure that you have an oven-safe skillet to use, and if it has a handle that stays cool on the stovetop, it probably won’t in the oven, so be sure to use an oven mitt when taking it out!
Mushroom, Leek, and Shallot Frittata
2 whole eggs + 4 egg whites
1/4 cup skim milk
2-3 cups mushrooms, sliced (I used portabello, shiitake, and oyster)
5 small leeks, finely chopped (about 1 1/2 to 2 cups)
5 shallots, finely chopped
1 bulb mild garlic (or 3-4 cloves conventional garlic), minced
2 oz light havarti (or other mild white cheese), grated
1/4 oz pecorino romano, shaved
4 tsp olive oil, divided
1-2 tsp fresh dill, finely chopped
black pepper, freshly ground
salt to taste
In a small bowl, whisk the eggs, milk, and several grinds of black pepper until foamy. Put in the fridge until needed.
Heat 1 tsp of oil in an oven-proof skillet over medium-high heat. Once the pan is hot, cook the mushrooms just a couple of minutes, stopping before they become juicy. Remove them from the pan, and set them aside. Turn the heat down to medium, add 1 tsp of oil to the same skillet, and sauté the garlic and shallots until they begin to turn transparent, about 1 to 2 minutes. Then add the leeks and continue to sauté until tender, about 3-5 more minutes. Remove the vegetables from the skillet.
Preheat the oven on the boiler setting, with the rack about 4-6 inches from the broiler. Reduce the heat under the skillet to medium-low. Add the remaining 2 tsp of oil to the skillet, and spread it to cover the entire bottom, and up the sides a couple of inches. Pour the eggs into the skillet. Add the vegetables, spreading them around evenly. Sprinkle the cheese evenly on top, and then do the same with the dill. Let cook (without stirring) for about 5 minutes or until the eggs at the edges of the skillet and most of the egg in the bottom and middle are set, but there is still some loose egg on top.
Transfer the skillet to the broiler, and cook about 3-5 minutes until the egg is set on top, and the frittata is golden. Remove the skillet from the oven (don’t forget the oven mitt!). Cut into 4 pieces.