🏷️ Category: lunch
⭐ Difficulty: Hard
⏱️ Time: 45 min
📝 Introduction
Elevate your lunch game with this gourmet frittata that combines earthy mushrooms, sweet bell peppers, and rich Emmental cheese in a fluffy egg base. Deglazed with saki for a subtle umami kick and finished with fresh chives, this protein-packed dish delivers 32g of protein per serving. Perfect for a special brunch or impressive weeknight dinner, it's gluten-free, budget-friendly at $2.71 per serving, and surprisingly simple despite its sophisticated flavors. The key lies in proper aeration of the eggs and careful timing for that perfect golden-brown crust.
🥘 Ingredients
• bell pepper1
• emmantel cheese0.75 cup
• long stem chives3 inches
• eggs6
• milk0.25 cup
• various mushrooms1.5 cups
• mustard greens2 servings
• regular olive oil2 tablespoons
• chili flakes0.5 teaspoon
• shallots3 medium
• dashs of soy sauce3
• tomatoes2 small
• water2 tablespoons
• saki1 ounce
• saki1 ounce
👨🍳 Cooking Steps
1
In a large mixing bowl add six eggs, soy sauce and water and whisk vigorously to incorporate air
2
(Hint: a large bowl should result in a shallow mixture that more readily allows the air bubbles to develop
3
An electric hand mixer can reduce a labor
4
) Set asideIn a ten inch non-stick pan add olive oil and heat over a medium flame
5
Add olive oil and sliced shallots, fry until just approaching transparencyAdd mushrooms, bell pepper, and red pepper flakes stirring frequently until all are tender and shallots show very slight caramelizationWithout removing the contents, deglaze pan with the saki, stirring and scraping the bottom vigorously for 1 minute
6
Add diced tomatoes and cook for one more minuteGiving one last vigorous whisk, add egg mixture to the pan and reduce flame to low
7
Cover pan with a lid or aluminum foil with the reflective side facing inCheck pan contents frequently
8
Using a spatula to lift an edge of the frittata will allow you to check the bottom
9
Your looking for the top to approach firmness and the bottom to become golden brown
10
Timing is critical
11
With the top half inch of the frittata still slightly liquid, add shredded cheese, spreading evenly across the surface
12
Replace cover and cook until cheese melts, approximately 1 minute
13
Toss chives across the surface and lace with fresh ground black and red pepper to tasteReplace cover and cook for one more minute or until firm on top
14
Turn off flame and allow to set for two - three minutes
15
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
16
Serve with a tossed salad and crusty bread
