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
When one has tasted watermelon he knows what the angels eat. |
| Mark Twain |
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
| Jim Davis, "Garfield" |
This Recipe for Frittata Al Funghi is one of thousands in the Recipes-to-go Egg Cookbook.
Herb Tip |
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I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
This is a recipe for Frittata Al Funghi from the recipe cookbook of Recipes-to-go (Egg)
Forget love... I'd rather fall in chocolate! |
| Author Unknown |
The seven deadly sins ... Food, clothing, firing, rent, taxes, respectability and children. Nothing can lift those seven milestones from man's neck but money; and the spirit cannot soar until the milestones are lifted. |
| George Bernard Shaw |
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
Food Tip |
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
Herb Tip |
* 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
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