Title: Frittata Al Funghi
Yield: 6 servings
1 lb Assorted mushrooms *
3 tb To 5 tb olive oil
3 Or 4 cloves garlic, chopped
Salt and pepper
2 tb Chopped parsley
1 ts Chopped fresh mint
1 c Chopped, well flavored
6 Eggs, lightly beaten
1 c Freshly grated Parmesan
* Include at least some specialty mushrooms, such
as portobello or
crimini ** Pomi brand is excellent if fresh ones are
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.
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.
remaining oil in heavy, nonstick frying pan, then
egg/cheese/mushroom mixture and cook slowly over medium
letting the egg cook on the bottom, lifting up the
edges with a
spatula to let the runny egg move to the bottom and
When the mixture is partially set and the bottom has
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
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.