Frittata is an Italian version of an omelet that has the vegetables mixed in with the eggs and it’s bake for easy handling. It’s a versatile dish that can be served anytime of day. Claire Jones is here to show us a version of this easy to prepare meal that features fresh mushrooms, cheese and herbs. This is Daily Web TV.
Meriel Bradley: We are here today with Claire Jones from Mushrooms Canada. Now Claire, you are making a simple, easy, fast nutritious dish today.
Claire Jones: As usual. I’m making an easy mushroom and cheese Frittata which is a great dish for breakfast, lunch, even dinner.
Meriel Bradley: Right.
Claire Jones: So, first of all we’ve got eight eggs and I’m just going to cut eight eggs into a bowl. Now, to this, I’m going to add a quarter cup of milk and a quarter cup or grated Parmesan cheese.
Meriel Bradley: Oh, that goes right into it.
Claire Jones: Yeah, just mix it in and it has comfort teaspoon of dried sage, I'm actually using fresh sage today. So, if you used the fresh herbs you triple the amount. So, it’s a tablespoon of fresh sage.
Meriel Bradley: Okay.
Claire Jones: And then just whisk that all together. Actually, I’m going to add a little bit of black pepper to that just to give a little of a kick. Now, we want to pre-heat our frying pan because we’re going to be putting the eggs. We’re going to be sautéing our vegetables first all and then putting the eggs in there. So, just pre-heat it into medium high.
Meriel Bradley: Now, I know this will have a metal handle on this.
Claire Jones: I do, because were actually cooking this Frittata in the oven too.
Meriel Bradley: Okay.
Claire Jones: So, I’ve also pre-heated the oven to 350 and you do need a metal handle on your frying pan if you’re going to put the frying into the oven.
Meriel Bradley: Right.
Claire Jones: If you don’t have a metal handle, if is has a plastic handle, what you can do is just coat it in some aluminum foil, just cover it and then you can put that in the oven.
Meriel Bradley: Right, so it’s not going to melt all over your oven.
Claire Jones: That’s right.
Meriel Bradley: Okay so, we pre-heated. What do we cook in here?
Claire Jones: Now, in there, we are going to put one onion that’s chopped and a half cup of chopped red pepper and we’re just going to sauté that for about two to three minutes, just until the onion soften.
Meriel Bradley: Now Claire I notice that you didn’t put any oil in the pan.
Claire Jones: No, this is a pretty good non-stick pan. I did put a little bit non-stick—spraying it before hand.
Meriel Bradley: Okay.
Claire Jones: If your pan is a non-stick, then you can put a little bit of oil or butter in just to keep it from sticking on the bottom.
Meriel Bradley: Now, this is a low-fat recipe. So, if you want to be really low-fat use a really good non-stick pan.
Claire Jones: Exactly. And the other way you can also cut down the amount of fat is to used four whole eggs and then four egg whites in that way, it keeps the calorie as well.
Meriel Bradley: But maintains the flavor.
Claire Jones: Exactly. Now, I’m going to add these eight ounces of sliced mushrooms. I’m using both Brown Cremini and White Mushrooms here, just to give it give a little extra flavor. And you just want to sauté that for about four to five minutes or until the mushrooms are softened and liquid is come out of them.
Meriel Bradley: I could this just like this.
Claire Jones: Its smells really good, don’t it? Now, we’re going to add two cloves of garlic and just sauté that for about a minute or two, just to incorporated them.
Meriel Bradley: Smells good.
Claire Jones: Okay. Now we’re going to turnoff the heat on the stove and add our egg mixture and then just stir it all together because it’s going to go into the oven to bake for between 12 and 15 minutes. And you know, it’s done when the top is set and the middle—there is no longer any liquid like in the middle. So, that’s going into 350-degree oven.
Meriel Bradley: Smells delicious, Claire. Is there another step?
Claire Jones: There is. I think its done now. We’ll take it out and check and then we’re going to add three quarters of cup of either Swiss cheese or provolone or yardbirds cheese to the top. Yeah, that’s looks great because you can see it’s firm on the top.
Meriel Bradley: It’s puffed up.
Claire Jones: And just sprinkle the cheese over the top and it can go back in for just a couple of minutes until it melts. So, it looks like its ready, the cheese is all melted and the eggs is set and we’re just going to try and slide this out onto a plate. And this reminds me, if you wanted too, you cook, cook this on top of the stove. The way you do that is you cook it on sort of a medium high heat and as it starts to cook, pull the cooked portions towards the middle and tilt your pan to the uncooked portions, go to the outside.
Meriel Bradley: Right.
Claire Jones: You just doing that till the whole thing is set.
Meriel Bradley: Okay.
Claire Jones: And if you want to, you can just finish it all for the broiler, the cheesy—.
Meriel Bradley: Right.
Claire Jones: Under the broiler and just to set the top.
Meriel Bradley: This looks so delicious. And you know, it’s full of nutrition too, with all the mushrooms and the peppers.
Claire Jones: It is and the beauty of this too is you can switch the vegetables. So, you don’t have to use red pepper, you could use green pepper or leeks or something like that.
Meriel Bradley: That’s looks delicious, I have my fork.
Claire Jones: You’re all ready.
Meriel Bradley: I’m ready, yes.
Claire Jones: Yes.
Meriel Bradley: And if someone’s wants to get more recipes, they can go to mushrooms.ca. I’m just about to eat this. You’ve been watching great recipes for Mushrooms Canada and Claire Jones. I’m Meriel Bradley and you’ve been watching Daily Web TV. Are you going to have some too?
Claire Jones: I will.
Transcription by:
Scribe4you Transcription Services