Frittata

Ingredients

• •1 bell pepper
• •¾ cup emmantel cheese
• •3 inches long stem chives
• •6 eggs
• •¼ cup milk
• •1½ cups various mushrooms
• •1 mustard greens
• •2 tablespoons regular olive oil
• •½ teaspoon chili flakes
• •3 medium shallots
• •soy sauce
• •2 small tomatoes
• •2 tablespoons water
• •2 ounces saki

We may earn a commission on Instacart orders, at no extra cost to you.

Method

From foodista.com — read the original

1. 1In 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. An electric hand mixer can reduce a labor.) Set aside
2. 2In a ten inch non-stick pan add olive oil and heat over a medium flame.
3. 3Add olive oil and sliced shallots, fry until just approaching transparency
4. 4Add mushrooms, bell pepper, and red pepper flakes stirring frequently until all are tender and shallots show very slight caramelization
5. 5Without removing the contents, deglaze pan with the saki, stirring and scraping the bottom vigorously for 1 minute.
6. 6Add diced tomatoes and cook for one more minute
7. 7Giving one last vigorous whisk, add egg mixture to the pan and reduce flame to low. Cover pan with a lid or aluminum foil with the reflective side facing inCheck pan contents frequently.
8. 8Using a spatula to lift an edge of the frittata will allow you to check the bottom. Your looking for the top to approach firmness and the bottom to become golden brown. Timing is critical.
9. 9With the top half inch of the frittata still slightly liquid, add shredded cheese, spreading evenly across the surface. Replace cover and cook until cheese melts, approximately 1 minute.
10. 10Toss chives across the surface and lace with fresh ground black and red pepper to taste
11. 11Replace 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.
12. 12Serve with a tossed salad and crusty bread.