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Exploring Two Types of Frittatas: A Culinary Journey

Frittatas can be divided into two distinct categories. The first type resembles a classic diner omelet, serving as a hearty breakfast option. This style is composed of various leftover ingredients from the fridge, prepared at relatively high temperatures on the stovetop, and typically finished under the broiler. It’s a convenient dish meant to fuel you before heading out for the day.

The second category reflects a more sophisticated take on breakfast-for-dinner frittatas. These incorporate carefully selected ingredients that require a bit more preparation time. Cooking them slowly in the oven, a technique inspired by Carla Lalli Music’s acclaimed cookbook, Where Cooking Begins, achieves a rich and luxurious texture described as “dense and creamy.” This approach is perfect for satisfying late-night cravings for breakfast fare.

For those looking to recreate this culinary delight at home, begin by prepping 4 ounces of mushrooms. While shiitake mushrooms are a great option from grocery stores, consider exploring unique varieties available at local farmers’ markets for an added twist. Next, prepare a small leek by removing the green top and slicing the white part lengthwise. Be sure to wash the leek halves thoroughly, as they tend to retain dirt between their layers. Pat them dry and cut them into half-inch thick pieces for optimal texture.

The pairing of mushrooms and leeks is a classic choice, but one can experiment with different vegetables based on personal preference and seasonal availability.

Begin by preheating your oven to 300 degrees Fahrenheit.

In an 8-inch nonstick skillet, heat 2 tablespoons of olive oil over medium heat. Ensure the oil evenly coats the bottom of the pan, then add the mushrooms. Allow them to sauté without too much interference; this lets the moisture escape, enabling the mushrooms to brown effectively. Keep an eye on them and add more olive oil if necessary, as mushrooms can absorb quite a bit.

While the mushrooms are cooking, crack open 3 eggs in a small bowl and season them lightly with kosher salt. For a thinner frittata, using just 2 eggs is completely acceptable while still yielding a delicious result. Whisk the eggs until smooth and fold in 1 ounce of goat cheese.

Once the mushrooms have cooked for about eight minutes, season them with a bit more kosher salt and transfer them to a separate bowl. Return the skillet to the stovetop, adjust the heat slightly, and add the leeks. Stir them occasionally until they soften and gain a light coloration, which should take another eight minutes. After cooking, turn off the heat but leave the leeks in the skillet.

Combine the cooked mushrooms back into the skillet with the leeks, spreading them evenly. Pour the prepared egg mixture over the top, then finish by sprinkling ½ ounce of grated Parm and a few cracks of black pepper.

Transfer the skillet to the preheated oven and bake for approximately 13 to 15 minutes until the eggs are fully set. When done, allow the frittata to cool slightly while preparing a slice of toast to accompany your dish. Finally, slide the frittata onto a cutting board, cut it into portions, and enjoy your meal without the pressure of an early morning commitment.

Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist.

Source
www.eater.com