February 16, 2008
Shrimp and mushroom frittata
Frittatas are the Italian version of the French omelette or the Spanish tortilla (the Spanish one, not the Mexican tortilla). The main ingredients are eggs, scrambled with all imaginable ingredients before cooking, and in Italy frittatas are a perfect appetizer or hors d'oeuvre, but in America they are perfect for brunch.
Ingredients (serves 4)
8 eggs
1 cup cremini mushrooms
1 1/2 cup shrimp, cleaned
2 Tbsp unsalted butter
1 1/2 Tbsp olive oil
1 handful baby spinach, finely chopped
In a skillet melt the butter over medium heat. Sauté the mushrooms for about 5 minutes until nice and golden. Add the shrimp and sauté them for a couple of minutes, until they begin to develop a subtle pink color on the surface. Take off of the heat and let it cool. In a bowl, scramble the eggs, add salt and pepper, the baby spinach and the sautéed mushrooms and shrimps. Preheat the oven at 350°F. Add the olive oil to the bottom of the skillet and pour the egg mixture in. Cook in the oven for about 30 minutes. When the eggs are fully cooked, broil for a couple of minutes. Frittatas can be served hot, warm or cold. If you serve them cold, you can add a bit of lemon juice just before serving.
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