Wednesday, March 10, 2010

Frittata with Oyster Mushrooms and garlic

8:00 a.m

To the horror of many of you, I'll say it. I love mornings! I wake up drowsy and, sometimes literally eyes closed, I march straight into the kitchen and mechanically press the espresso machine button. Everything is good.
I open the fridge. God it's packed. Must make same space. Quick scan. Eggs, oyster mushrooms, out.

I throw some butter into a skillet, add a couple of slivered garlic cloves. 
 Just when it starts to gain a little color, I add the oyster mushrooms and let it fry gently. Salt, pepper.

I beat 3 eggs with a pinch of salt, pour it over the mushrooms.

Lowered the heat and cook for about 8 minutes. As soon as the top isn't completely wobbly anymore, I put a plate upside down over the skillet, take the skillet and quickly flip it on the plate. Returned the frittata to the skillet, and gave it another 4 to 5 minutes for the other side to gain a pretty color.

Cut into large size quarters.
Served it over a nice warm toast, ripe tomatoes and freshly ground pepper on top. Added just a tiny pinch of kosher salt over the tomatoes and some drops of extra virgin olive oil. 


Wishing you all a great morning!

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  1. I am too a morning person. I wake up at 5:30AM to go to the fish market every day and I enjoy it. We need support group. ^0^

    I love to make omelet with mushrooms and chest nuts. Your frittata - is the name from Portugal? - looks very inspiring!

  2. Frittata is usually the italian name for an enriched omelet. The egg in this recipe isn't the main ingredients... it's binding the mushrooms. I absolutely love oyster mushrooms, they are so meaty! By the way, did you get my last e-mail about the couscous?

  3. So beautiful and good for you!!