For many people, a great brunch dish is something that tastes
great any time of day for lunch, too, or a late, light dinner.
Eggs adapt perfectly to this free-spirited outlook: They are
quick to cook, and combine easily with a lively variety of other
ingredients and flavors.
This recipe for a fast frittata comes from Marc Meyer, New
York City chef and restaurant owner, author of “Brunch” (Rizzoli,
2005, $24.95), who includes it in a “brunch and beyond” feature
in the October issue of Food and Wine magazine. He’s one of the
confirmed brunch fans who, in addition to preparing brunch for
others, himself likes to eat eggs for dinner after a long night
of cooking at his restaurant.
His frittata is filled with chanterelle mushrooms for
which cremini or oyster mushrooms can be substituted along with
tarragon, and fontina cheese. Fontina is mild-flavored and melts
smoothly and easily, so it cooks up nicely in this combination,
but Gruyere could also be used.
Chanterelle and Fontina Frittata
(Start to finish 30
minutes)
8 large eggs, beaten
1 tablespoon chopped
tarragon
1/4 cup extra-virgin olive oil
1/2 pound
chanterelle mushrooms, sliced if large
Salt and freshly
ground pepper
2 ounces fontina or Gruyere cheese, shredded (
1/2 cup)
Preheat the oven to 350 F.
In a medium bowl beat the eggs with the chopped tarragon. In
a large, nonstick ovenproof skillet, heat 2 tablespoons of the
olive oil until shimmering. Add the chanterelle mushrooms, season
with salt and pepper and cook them over moderately high heat,
stirring occasionally, until the mushrooms are browned, about 8
minutes.
Add the remaining 2 tablespoons of olive oil to the skillet.
Add the beaten eggs and cook until they begin to set at the
edges, about 30 seconds. Using a spatula, lift the edges and tilt
the pan, allowing the uncooked eggs to seep underneath. Cook
until the bottom is set, about 3 minutes. Sprinkle the cheese on
top and bake the frittata for about 8 minutes, until fluffy and
set. Slide the frittata onto a platter, cut into wedges and
serve.
Makes 4 servings.
