1 stephen ceideburg
1 lb assorted mushrooms *
3 tbsp to 5 tb olive oil
3 or 4 cloves garlic, chopped
1 salt and pepper
2 tbsp chopped parsley
1 tsp chopped fresh mint
1 cup chopped, well flavored tomatoes **
6 eggs, lightly beaten
1 cup freshly grated parmesan
A Recipe for
Frittata Al Funghi
After dinner sit a while, and after supper walk a mile. |
| English Saying |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
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Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
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This Recipe for Frittata Al Funghi is one of thousands in the Recipes-to-go Egg Cookbook.
The more you eat, the less flavor; the less you eat, the more flavor. |
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Herb Tip |
This is a recipe for Frittata Al Funghi from the recipe cookbook of Recipes-to-go (Egg)
Food Tip |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
Worries go down better with soup. |
| Jewish Proverb |
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
| Lewis Grizzard |
Welcome to the Church of the Holy Cabbage. Lettuce pray. |
| Author Unknown |
* Include at least some specialty mushrooms, such as portobello or
crimini ** Pomi brand is excellent if fresh ones are not available
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. Add tomatoes
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. Heat
remaining oil in heavy, nonstick frying pan, then pour in
egg/cheese/mushroom mixture and cook slowly over medium low heat,
letting the egg cook on the bottom, lifting up the edges with a
spatula to let the runny egg move to the bottom and cook
When the mixture is partially set and the bottom has browned, either
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 cooked through.
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.
Posted by Stephen Ceideburg
Serves: 6
Frittata Al Funghi Recipe brought to you by Recipes To-Go