Saturday, August 23, 2008

Mushroom, Spinach and Prosciutto Frittata

For most part of the week I tend to eat a healthy breakfast i.e. old-fashioned oats with raisin, whole grain toasts, etc. But on the weekends I usually wake up to waffles, bacon and eggs. Sometimes I get a little nutty and have a steak panini for brunch.

Today is extra special because of two things. First I slept at 4am, going to bed on a stomach that was fed 8 hours before. Second is that I'm elated with the Obama/Biden ticket. I think that warranted a celebratory breakfast of a huge wedge of frittata and lots and lots of Marmite toasts and a large pot of hazelnut coffee. This recipe serves 2 but I ate it all by myself while watching the rally. Whee for free gym memberships!

Mushroom, Spinach and Prosciutto Frittata
Serves 2

2 large free-range eggs
4 small crimini mushroom caps (yields about 1/2 cup sliced)
1/4 cup chopped baby spinach
1/4 cup sliced roasted red peppers
2 tbsp fresh parsley
1/4 cup thinly sliced sweet onions
1 tbsp unsalted butter
1 slice provolone cheese
1 slice prosciutto, sliced lengthwise into 2
2 or 3 stalks of chives
Grated Parmigiano-Regiano
Tabasco Sauce
Salt and pepper

In an oven-proof skillet heat up the butter on low heat. Once melted, add in the onions and mushrooms. Bring heat up to medium and saute until mushrooms turn brown, about 8 minutes.

Add in the spinach, saute until spinach is wilted, about 3 minutes. Add in sliced jarred red pepper.

In a bowl, whisk together the eggs, salt and pepper until frothy and bubbly. Slowly pour it into the mushroom and spinach mix. Swirl the pan around so that the egg mixture covers all the ingredients and the edges are in line with the edges of the pan. Sprinkle the parsley over the eggs.

Cook until the eggs are almost set. Turn broiler on high. Put a slice of provolone on the eggs, and put the pan under the broiler for about 2 minutes, until all the cheese is melted. If you don't have an oven proof skillet, you can gently slide the eggs into a pie tin and broil that.

Grate a small amount of parmigiano over the frittata and cut into wedges. Roll a slice of prosciutto and place in on top of the frittata wedge. Serve on plates and scatter with chopped chives and a few dashes of Tabasco sauce.

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