As previously mentioned, I’ve been binge watching The Great British Baking Show almost daily. This new fascination makes me want to cook more, even if it’s not exciting things like mille feuille, sachertorte, or tuiles.
With my parents, brother, and mother-in-law coming to visit this weekend, I decided to check out a few cookbooks from the library, break out the cookware, and make my kitchen smell good instead of like last night’s grease.
I pulled this recipe from Real Simple magazine, and while I was thinking of saving it for Christmas morning, I decided to go ahead and give it a shot. Growing up, my brother only ate brown things (chicken, rice, mushrooms, etc.), so mushrooms carry a certain nostalgia for me. Is it weird to say that a fungi seems nostalgic?
This frittata is easy, interesting, and definitely serves more than four people.
- 10 large eggs
- 1 14.75-oz. can cream-style corn
- 8 ounces part-skim mozzarella cheese, grated (about 2 cups), divided
- 1½ teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 2 tablespoons olive oil
- 1 pound shiitake mushrooms, stems removed and caps sliced*
- 1 leek, white and light green parts only, thinly sliced into rings
Preheat oven to 350°F with racks in the middle and upper positions. Whisk eggs, corn, ½ cup cheese, ¾ teaspoon salt, and ½ teaspoon pepper in a medium bowl.
Heat oil in a large oven-safe skillet over medium. Add mushrooms, leek, and remaining ¾ teaspoon salt and ½ teaspoon pepper. Cook, stirring often, until leek begins to brown and liquid has evaporated, 12 to 15 minutes. Transfer half of the vegetables to a medium bowl.
Add egg mixture to skillet, tilting to distribute evenly. Cook, without stirring, until frittata begins to set around the edges, about 2 minutes. Transfer skillet to the middle rack of oven and bake until just set in the center, about 15 minutes. Remove from oven.
Increase oven temperature to broil. Scatter remaining 1½ cups cheese and reserved vegetables over frittata, all the way to edges of skillet. Broil until cheese is melted and browned in spots, 2 to 4 minutes. Let stand for 5 minutes before serving.
*I used baby bella mushrooms since they were significantly cheaper.
I also didn’t grate a block of mozzarella cheese because: lazy.
I didn’t believe the recipe when it told me to through a mountain of mushrooms into a pan with the sliced leek. I didn’t think everything would cook through in a timely manner, but it actually happened very nicely.