So many people have been complaining lately about a notorious shortage of tasty, gourmet recipes dedicated specifically to the breakfast / brunch menu.
Here’s one that will most definitely make everyone at the table smile with satisfaction!
Our Flavorful Foraged Frittata Feast!
8 oz. gourmet bacon cut into 1/2inch pieces
3 tablespoons gourmet olive oil
¼ tablespoon sliced shallot
12 oz. wild mushrooms, such as shiitake, chanterelle and morel
5 oz. arugula
1 dozen large eggs, whisked
5 oz. sharp cheddar cheese, grated
2 tablespoons unsalted butter
Salt and freshly ground pepper to taste
Start off my preheating the oven to 350 degrees.
Now carefully spread the bacon in a small baking pan and roast for about 10 minutes, stirring several times during roasting for even cooking. The bacon should be cooked but not too crispy.
Carefully remove the bacon from the oven and pat down between paper towels to remove excess grease.
Now increase the oven temperature to 450 degrees.
Heat the oil up over medium heat in a large nonstick skillet, until it’s hot.
Toss in the shallots and cook for about 3 minutes, or until fully translucent.
Now add in the mushrooms, cover tightly and cook for about 5 minutes, or until the mushrooms wilt fully and exude their juices.
Remove the lid and cook for about 2 minutes, or until the pan is nearly dry.
Stir in the arugula and the bacon into the pan with the mushrooms and cook for about 1 minute, or until the arugula begins to wilt.
Now add the eggs and cook for about 2 minutes, stirring just until they begin to set but are still runny. Stir in half the cheese and remove the pan from the heat.
Heat up your “ovenproof” 8-inch cast-iron skillet over medium heat; when it’s hot, melt the butter in it.
Season the eggs to your preference with the salt and pepper to taste and then transfer the eggs to the hot cast-iron skillet.
Go ahead and sprinkle with the remaining cheese and bake for 5 to 7 minutes, or until the cheese melts and is lightly browned and the eggs are set.
Feel free to serve directly from the pan.
Signing off and Pigging out,
Rocco “Boss Hog” Loosbrock