Shiitake Mushroom, Chive, and Feta Frittata

Another favorite egg breakfast at our house is the veggie frittata. I don’t particularly like baked frittatas (though I do like making egg bakes – more on that another day). A pan and a spatula are really enough, especially if you’re not going for perfect appearance. I’m considering buying a frittata pan (or trying the plate method) to make flipping a little cleaner and easier. Until then, an 8″ or 10″ ceramic nonstick pan (we avoid teflon) works well enough and yields an equally delicious frittata.

Ingredients – serves 2

  • 4 eggs
  • 1-2 tbs crème fraîche (Bellwether Farms makes a great one)
  • enough shiitake mushroom caps to cover the bottom of your pan
  • handful of roughly chopped chives
  • 2 tbs crumbled sheep’s milk feta (our favorite is from Marin Cheese Company)
  • drizzle of olive oil to coat the pan
  • small pinch of sea salt (since the feta is also salty)
  • light sprinkle of cayenne pepper
  • generous sprinkle of turmeric
  • buttered toast of your choice (we like Acme’s Pain au Levain)
  • a few slices of heirloom tomato (optional)
  • a few sprigs of cilantro or parsley (optional)

frittata ingredients

After adding olive oil to your ceramic nonstick pan, place the mushroom caps all in the same direction in the pan (I like to start with their tops down). This helps you know which ones you’ve flipped later on. Cook on medium heat until they begin to soften. Flip all of the mushrooms and cook for a moment longer before adding the egg mixture.

Meanwhile, combine the eggs, crème fraîche, chives, salt, cayenne pepper, and turmeric in a bowl. Beat with a fork or whisk until thoroughly combined and frothy. When the mushroom caps look just about ready, pour this mixture on top and quickly move back the mushroom caps to a relatively even distribution in the pan. At this point, scatter the crumbled feta evenly over the top of the frittata.

raw shiitake

flipped shiitakeadd egg mixtureadd feta

 

Now, the hardest part: wait and don’t touch! Let the frittata set and cook evenly on the bottom. When you see it puff up a little and the edges start to brown ever so slightly, you know it’s time to flip. If, like me, you haven’t yet perfected your egg flip, take the pan over the sink. A little piece of wasted egg is a lot better than having to clean up a mess on the stove. I lift up the entire frittata with a spatula, letting the little bit of extra liquid from the top drip off the sides back into the pan, and then quickly flip the solid part. Don’t worry about cracks or broken pieces, these will mostly close up as the other side cooks.

time to flipflipped

 

After the frittata is cooked and ready, use your spatula to divide it in half. Plate half on each plate with some hot buttered toast, a few slices of heirloom tomatoes, and some sprigs of cilantro (or parsley, if you are cilantro-averse). You can change up the vegetables for many delicious combinations. Shiitake mushrooms and feta cheese are two of our favorite ingredients but you can add other things to them. We like adding spinach, onions, or even squash blossoms when they’re in season. Enjoy!

shiitake mushroom, chive, feta frittata

Heritage Bacon and Veggie Scramble

Heritage Bacon and Veggie Scramble

At the James house, this is one of our most decadent breakfasts. We don’t eat bacon very often but, when we do, it’s like this.

Start by chopping and cooking a couple slices of heritage bacon, starting with a cold pan (I like using my “Green Pan” for this because of it’s non-stick surface). This bacon is meatier, thicker, and a little more chewy than conventional bacon because the heritage breed pigs are spending their time foraging in the forest instead of eating feed in cramped pens. It’s tougher but giving it some TLC by slowly cooking it on low heat softens it up and the flavor is unmatched.

While waiting, scramble some eggs with sea salt, cayenne pepper, and turmeric. After the bacon is just about ready, drop in some chopped red onion and shiitake mushroom caps, flipping them a few times while they cook. Once the mushrooms are soft, add a couple handfuls of raw spinach and stir until the spinach is completely wilted.

At this point, it’s time to pour the egg mixture over the veggies and bacon. Resist the urge to mix! Instead, let the bottom set and brown a little before folding it over. It’s completely fine for some of it to break apart but letting it set and brown makes a big difference for texture and flavor. After you’ve flipped the pieces and there isn’t any more egg liquid visible, take it off the stove and serve it with hot buttered toast.