Mushroom & Smoked Fontina Frittata
Spending the year as a flavor correspondent for Sargento has proved to be a delicious endeavor. Not only are my monthly food truck visits filled with new and exciting foods, I now love perusing the mushroom section of the grocery store. There are so many varieties! So many possibilities! For this months mushroom experiment I picked up some Hen of the Woods mushrooms and smokey fontina. (As I was making this dish I realized how much I like pairing mushroom with cheese!) I’ve already made mushroom dishes for lunch and dinner so this time I wanted to see what I could make for breakfast.
Since mornings are the craziest times of day in my house a frittata is the perfect easy dish to make. The ingredients come together in a jiffy and then the pan is hastily slid into the oven while little boys and girls are fed bottles and cereal. To give this one a unique flavor I added cubes of smoked fontina and an extra pinch of black pepper to tie together the deep savory flavors.
As my husband and I sliced and enjoyed our frittata we marveled at how the smokey cheese and earthy mushrooms paired so beautifully. I loved how the Hen of the Woods mushrooms stayed slightly crispy even after being sauteed and baked. The texture provided the perfect contrast to the soft egg and cheese. While I don’t normally pair mushrooms with breakfast food I think that may change now. This easy woodsy dish, with a side of watermelon and hot tea, was the perfect way to start a summer morning.
(Disclosure: This post is sponsored by Sargento. The recipes and opinions are wholly my own. Thank you for supporting the sponsors that make The Naptime Chef possible.)
Mushroom and Smoked Fontina Frittata
|1||tablespoon olive oil|
|8||ounces Hen of the Woods mushrooms|
|1||garlic clove, minced|
|½||cup cubed smoked fontina|
|1||teaspoon kosher salt|
|1||teaspoon freshly cracked black pepper|
1. In a large nonstick warm the olive oil. Add the mushrooms and stir them for about 5 minutes, or until they are softened. Then, add the garlic clove and cook for one more minute. Remove the mixture from the heat.
2. Beat the eggs together in a large bowl and add the fontina, salt, pepper, and milk. Then, stir in the mushrooms and garlic.
3. Place a 10-inch ovenproof skillet over medium heat and pour in the egg mixture once a drop of water in the pan sizzles and bounces. Swirl the pan gently so the egg mixture is evenly distributed. Then, place a lid over it and allow it to cook for about 8 minutes, or until the eggs are just set.
4. Finally, turn on the broiler to high heat. Place the pan in the oven and allow it to broil for about two minutes or until it puffs up slightly and turns golden brown. Remove the pan from the oven and allow it to cool slightly. Slice and serve.