Recipe - Frittata Al Funghi

Stephen Ceideburg
1 pound Assorted mushrooms *
3 tablespoon To 5 tablespoon olive oil
3 Or 4 cloves garlic, chopped
Salt and pepper
2 tablespoon Chopped parsley
1 teaspoon Chopped fresh mint
1 cup Chopped, well flavored
tomatoes **
6 Eggs, lightly beaten
1 cup Freshly grated Parmesan

* Include at least some specialty mushrooms, such as portobello or crimini
** Pomi brand is excellent if fresh ones are not available

This mushroom frittata comes from Luca Citi of Cafe Citi in Kenwood.

Slice mushrooms and saute in a few tablespoons of olive oil, then season
with garlic, salt and pepper, parsley and mint. Add tomatoes to the pan and
cook down over high heat until there is nearly no liquid left. Let cool.

Mix eggs with cheese, then add mushroom/tomato mixture. Heat remaining oil
in heavy, nonstick frying pan, then pour in egg/cheese/mushroom mixture and
cook slowly over medium low heat, letting the egg cook on the bottom,
lifting up the edges with a spatula to let the runny egg move to the bottom
and cook

When the mixture is partially set and the bottom has browned, either invert
the frittata onto a plate and then flip back into the pan, cooking over
medium heat until it too is browned and set, or place under the broiler to
broil until golden brown and cooked through. Serve either hot or cool.

Serves 6 as a first course or lunch dish.

PER SERVING: 190 calories, 11 g protein, 6 g carbohydrate, 15 g fat (4 g
saturated), 216 mg ol, 199 mg sodium, 2 g fiber.

Marlena Spieler in the San Francisco Chronicle, 9/3/93.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini