Spinach, Asparagus and Mushroom Frittata
Inspired by Suvir Saran’s “Mixed Vegetable Frittata”, American Masala
This recipe was adapted from my friend, Suvir Saran’s cookbook, American Masala. If you love Indian cooking, get it. If you don’t, then this is the book that will change your mind. There is nothing remotely “Indian” about this Frittata except for perhaps, method (the frying the herbs part).
(Suvir doesn’t know I’m telling you this: Go to Suvir's and his partner, Hemant’s gorgeous restaurant, dévi, on 18th Street. The food is delicious (ask me, and I’ll recommend what to eat), the service is great, the colored glass chandeliers are magical, and if you taste Hemant’s tandoori grilled prawns or lamb chops or happen to have his fried quail, you'll believe you’ve died and gone to sacred cow heaven. You may never return to 6th Street.)
So many of the ingredients in this recipe are available at the Kennedy Plaza Farmer’s Market. I’ve asterisked everything that you can get at the market (you may have to wait for a while until tomatoes come into season.)
As the seasons shift and different vegetables come into the market, you can change combinations. I love roasted potatoes combined with spinach. Try sautéing a mixture of peppers before you cook the spinach.
This frittata can be served hot from the oven, or can be made in advance and served at room temperature. So, it's a great buffet or 'company' dish.
Serve it with a big basket of rolls from Bread Alone.*
Ingredients:
1 large tomato*, sliced into 5-6 rounds
¼-1/3 c. mixed fresh herbs*, including basil, parsley, thyme and oregano (or just basil leaves)
6 large eggs* at room temperature
1 tsp. kosher salt
½ tsp. freshly ground black pepper
1 cup grated Parmigiano-Reggiano cheese
3 Tbsp. extra-virgin olive oil
1/8 tsp. red pepper flakes
1 shallot*, peeled and thinly sliced
4-8 scallions* or spring onions*, to taste (white part only), thinly sliced
8 oz. asparagus*, tough ends removed and cut into two-inch lengths
6 oz. shitake mushrooms*, sliced
8 oz. fresh spinach*, triple washed and dried
8 oz. fresh unsalted mozzarella* (if you can’t find ‘unsalted’, reduce salt by ½ tsp), sliced into rounds
Procedure:
Preheat oven to 425º F.
Lay tomato slices on a paper towel-lined plate and cover with another paper towel and gently press to absorb moisture. Set aside.
Roughly chop the fresh herbs and set aside. (N.B. If you prefer, limit fresh herbs to just thyme and basil, or just basil alone.)
Whisk eggs, ½ tsp. kosher salt, ¼ tsp. freshly ground pepper and ½ cup of the Parmiggiano cheese and set aside.
Heat olive oil with the pepper flakes and ¼ tsp more of ground pepper and if using herbs other than basil, add them and sauté until fragrant and slightly ‘fried’ in a heavy oven-proof skillet (cast iron works well), about 2 minutes.
Add scallions and shallot and cook until just starting to soften, about 1 minute.
Add mushrooms and another ½ tsp. of kosher salt, sautéing over medium heat until tender and completely cooked.
Add asparagus and spinach. Cook until the spinach wilts, about 3 to 3 ½ minutes. Increase heat to medium-high and cook until most of the liquid is evaporated, stirring often, anywhere up to 6 minutes or so.
Turn heat down to medium and pour eggs over vegetables and cook until you see the eggs are beginning to set up over the vegetables. Arrange the mozzarella slices on top and sprinkle either the basil or the mixed herbs on top of the sliced mozzarella. Top the cheese with the slices of tomato, and then sprinkle the remaining Parmesan cheese over the top of the frittata.
Bake until the top is browned and puffy, 15-20 minutes.
Remove from the oven and slice and serve immediately with freshly ground pepper and fleur de sel. Or, serve at room temperature. Serves 4.
No comments:
Post a Comment