Shiitake Mushroom and Blue Cheese Frittata

I’m still thinking about vegetarian food. It is National Vegetarian Week after all and I have already confessed that I am a meat-eater generally. There is no chance I’ll go off meat forever. Just that every once in a while I get sick of it and the same old same old grilled chicken or turkey breast or broiled fish or pot roast. My husband is like that too and I am very fortunate that he eats whatever I cook, mostly without complaint, so I am lucky his food mood will willingly follow mine. When we don’t feel like eating meat one of our go-to dinners is frittata or some other kind of egg dish, with a salad on the side. The avocados lately have been so absolutely buttery and wonderful that I have been serving them (just sprinkled with a little olive oil and lemon juice) with everything. So this week we’ll have another avocado salad, to which I will add tomatoes if they look any good. And we’ll have an egg dish like this one: Shiitake Mushroom and Blue Cheese Frittata 2 tablespoons olive oil 1 medium onion, chopped 2 cups cut up fresh shiitake mushrooms 8 large eggs, beaten 2 tablespoons milk 2-3 tablespoons chopped fresh parsley 2 tablespoons butter 3/4 cup crumbled blue cheese 1/2 cup dry curd cottage cheese, pot cheese or ricotta freshly ground black pepper to taste Preheat the oven broiler with the rack about 6 inches from the heat. Heat the olive oil in a saute pan over medium heat. Add the onion and mushrooms and cook for 2-3 minutes or until softened. Dish out and set aside. Mix the eggs, milk and parsley in a bowl. Heat the butter in a saute pan over medium heat. When the butter has melted and looks foamy, return the vegetables to the pan. Scatter the blue cheese and cottage cheese on top. Pour in the egg mixture and turn the heat to low. Stir once or twice, then cook undisturbed for about 8 minutes or until the bottom has set and is golden brown. Place the pan under the broiler for up to a minute or until the frittata is puffed, golden and crispy on top. Seasoned to taste with freshly ground black pepper. Makes 4 servings

I’m still thinking about vegetarian food. It is National Vegetarian Week after all and I have already confessed that I am a meat-eater generally. There is no chance I’ll go off meat forever. Just that every once in a while I get sick of it and the same old same old grilled chicken or turkey breast or broiled fish or pot roast.

My husband is like that too and I am very fortunate that he eats whatever I cook, mostly without complaint, so I am lucky his food mood will willingly follow mine.

When we don’t feel like eating meat one of our go-to dinners is frittata or some other kind of egg dish, with a salad on the side. The avocados lately have been so absolutely buttery and wonderful that I have been serving them (just sprinkled with a little olive oil and lemon juice) with everything. So this week we’ll have another avocado salad, to which I will add tomatoes if they look any good. And we’ll have an egg dish like this one:

Shiitake Mushroom and Blue Cheese Frittata

2 tablespoons olive oil

1 medium onion, chopped

2 cups cut up fresh shiitake mushrooms

8 large eggs, beaten

2 tablespoons milk

2-3 tablespoons chopped fresh parsley

2 tablespoons butter

3/4 cup crumbled blue cheese

1/2 cup dry curd cottage cheese, pot cheese or ricotta

freshly ground black pepper to taste

Preheat the oven broiler with the rack about 6 inches from the heat. Heat the olive oil in a saute pan over medium heat. Add the onion and mushrooms and cook for 2-3 minutes or until softened. Dish out and set aside. Mix the eggs, milk and parsley in a bowl. Heat the butter in a saute pan over medium heat. When the butter has melted and looks foamy, return the vegetables to the pan. Scatter the blue cheese and cottage cheese on top. Pour in the egg mixture and turn the heat to low. Stir once or twice, then cook undisturbed for about 8 minutes or until the bottom has set and is golden brown. Place the pan under the broiler for up to a minute or until the frittata is puffed, golden and crispy on top. Seasoned to taste with freshly ground black pepper. Makes 4 servings