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Mushroom
Frittata with Bitter Greens Salad
1 tablespoon
butter
1 small to medium onion, 4 to 8 ounces
8 ounces button mushrooms
Salt and freshly ground black pepper
8 large eggs
1/4 cup grated Parmesan
1/4 cup milk
Dash or two of cayenne pepper
8 chives or parsley leaves, enough for 1/4 cup when chopped
1 bunch watercress
1 head radicchio, about 6 ounces
1 Belgian endive, about 4 ounces
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1)Turn on the
broiler and set the broiler pan about 6 inches from the heat source.
Put the butter in a 12-inch skillet over medium heat. Slice off
both ends of the onion, halve, and peel. Then chop in a food processor
or by hand. Add to the pan and increase the heat to medium high.
Slice the mushrooms with the slicing attachment of the food processor
or by hand. Add to the pan and increase the heat to high. Season
with salt and pepper.
2)Stir the mushrooms
and onion once or twice (and lower the heat if necessary to prevent
burning) while you beat the eggs in a bowl with the Parmesan, milk,
cayenne, and salt and black pepper to taste. Chop the chives or
parsley leaves, add to the bowl, and mix well. Lower the heat in
the skillet to medium. Add the egg mixture. Stir well in the skillet
to distribute evenly. Cook for 2 minutes. Then put the skillet under
broiler for about 3 minutes or until the frittata is just firm.
Move the skillet around once or twice to cook evenly.
3)Meanwhile,
cut off and discard the bottom 1 inch from the watercress stems
and put the rest of the watercress in a salad spinner. Cut off 1/2
inch from the bottom from the radicchio. Halve lengthwise. With
the flat side down, cut each half lengthwise into strips about 1/4
inch wide. Add to the salad spinner. Cut off 1/2 inch from the stem
end of the endive. Halve lengthwise. With the flat side down, cut
each half lengthwise into strips about 1/4 inch wide. Add to the
salad spinner. Wash and spin dry the watercress, radicchio, and
endive. Blot with paper towels to remove excess moisture
4)Put the vinegar,
olive oil, and salt and pepper to taste in a jar with a screw cap
lid (or in a small bowl). Shake the jar vigorously to mix well (or
mix with a whisk in the bowl). Put the salad greens in a mixing
bowl, add the dressing, and toss well. Cut the frittata into 4 wedges
and serve with the salad.
Serves 4
Per serving:
313 calories, 18.5 grams protein, 11.3 grams carbohydrate, 22 grams
fat, 7.1 grams saturated fat, 287 mg cholesterol, mg sodium.
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