Hurricane Irene’s rains are creeping into DC, so today is gloomy and dreary. The kind of morning that makes you want to stay in bed and read a good book (or browse food blogs for new recipes!).
We braved the grocery store yesterday (against Sam’s better judgement) after work since we had nothing in our fridge. I know, it sounds crazy, but I didn’t want to live the weekend eating plain rice. So as many people were picking up toilet paper and batteries, we got eggs, veggies and Corona’s. Clearly, we didn’t have the same priorities. (But don’t worry, we do have flashlights, toilet paper, water, etc just in case.) Safeway was packed, and the lines were long (about 30 minutes) but we came out alive.
This morning we decide to make a frittata with some mushrooms, shallots and Gruyère. If you’ve never tried a frittata, you should give it a chance. It’s the lighter, fluffier version of a quiche. And it’s very simple. So if you’re stuck at home due to the hurricane, and your power isn’t out, enjoy a new breakfast dish.
Mushroom Shallot Frittata
Serves: 4-6 portions
8 eggs
2 shallots, diced
1 cup crimini (baby portabella) mushrooms, sliced
1 cup Gruyère cheese, shredded (goat cheese would also be delicious!)
¼ cup half-and-half
1 tbsp butter
1 tsp salt
1 tsp pepper
1 tsp crushed red pepper (optional)
Sauté mushrooms and shallots in butter on medium heat until soft.
Once those are cooked, add all of ingredients to a large mixing bowl and mix until everything is well incorporated.
Coat a 9-inch, stainless steel pan (do not use a nonstick pan!) in butter or cooking spray, then pour in the mixture.
Add the pan to a preheated, 375° oven for 30 minutes, until the frittata has risen and has taken on a nice golden color.
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