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  Shitake Shallot Frittata



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1 tablespoon olive oil
4-6 shitake mushrooms, thinly sliced
1 large shallot, thinly sliced lengthwise
1 teaspoon unsalted butter
8 eggs, beaten well
4 ounces cheese, shredded

Preheat oven to 400 degrees. Heat a large, oven-proof skillet over medium-high heat, then add
oil. Place mushrooms and shallots in pan in one layer and cook until lightly browned on both sides.
Move mushrooms and shallots to the sides of the pan and place butter in center. Swirl to coat pan
with butter and add eggs when butter begins to foam. Using a fork, move both the eggs and veggies
toward the center of the pan as the eggs begin to set on the edges. Continue to cook until eggs
are set on bottom only. Place pan in the top half of preheated oven. Cook until completely set,
add cheese, and return to oven until cheese is just melted. Remove from oven and let cool 3 minutes
before slicing into wedges. Serve hot or at room temperature.

Copyright © 2009 Stefanie Samara Hamblen