Thyme, Zucchini & Chanterelle Frittata

Frittatas are a perfect answer to using the last odds and ends in the fridge. The last couple ounces of cheese, the last homely peppers, those forgotten squash. A couple of eggs and some milk and you have a pan of delicious that can serve a family or breakfast for one for a week.

These gorgeous dark orange chanterelles were found in the back of the produce drawer, shriveled and forgotten. Thankfully I stored them in the same brown paper bag I bought them in, so they dried perfectly instead of getting slimy and rotten. I simply rehydrated them in hot water for a half hour before cooking them. I would suggest using fresh mushrooms instead.

Thyme, Zucchini & Chanterelle Frittata

2 tbl butter
2 zucchini, shredded
large handful of chanterelles, or 1/2 lb any mushrooms, roughly chopped
2 heaping tablespoons fresh thyme, minced
1/2 tsp Penzey’s “Mural of Flavor”, or Mrs. Dash
2-3 oz. crumbled queso fresco, or feta
6 eggs
1/2 c milk
1 tbl all-purpose flour

Heat cast iron skillet on medium. Add butter. When it’s done foaming, add zucchini. Cook slowly until the volume is reduced by half. Add mushrooms and saute until the zucchini just starts to turn golden and the mushrooms are cooked down. While the veggies are cooking, put the spices, queso fresco, eggs, milk, and flour in a blender. Blend on low until the cheese is in tiny pieces but not smooth. Keep the speed low- you don’t want the mixture to get foamy.

When the vegetables are cooked, pour the egg mixture over the vegetables evenly. Sprinkle half of the thyme over the eggs. Turn on the broiler. Using a spatula, slowly move the eggs around as they cook, shaking the pan often to keep the vegetables and cheese evenly distributed. When the eggs are mostly cooked, almost soft-scrambled, sprinkle the rest of the thyme over the eggs and shake the pan well. Put the pan under the broiler. Broil until the eggs are cooked and the top of the frittata is lightly browned and puffy.

Take out of the broiler and let the pan sit until it’s cooled for a few minutes. The frittata edges will come away from the pan by themselves.

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