Monday, June 15, 2009
MacGyver Chef: Breakfast Edition
Mushroom and Onion Frittata
Mondays are usually the opposite of bad days for my lovely wife and I. It's generally the day we both have off together, and can sleep in and have a nice breakfast. I was never a big breakfast guy until I started dating her. She's a morning person, and a barrista, so her life has revolved around breakfast for some time now. I m by nature a creature of the night, and had always been a light morning eater... She has since then cemented my caffeine addiction/ appreciation in place, and i now enjoy a good three egg breakfast.
With the stock in our kitchen running low, it gets difficult sometimes to make a gourmet meal for two. With a good grasp on easy dishes, it becomes easy to throw something together in a flash you both can enjoy. Today's breakfast is a variation for us from our normal scrambled eggs and sausage, or our poached eggs and avocado (mostly because i didn't want to stink up the kitchen, and because we didn't have any avocado). Its a simple dish anyone can do at home in 20 minutes that will carry you through the day, and is completely Primal/Paleo/Low carb. I use a cast iron skillet because it transfers perfectly into the oven, and it has a great shape and browns the eggs nicely on the bottom.
What you'll need:
1 small onion, diced
1 cup of fresh Mushrooms, sliced (Baby Bellas are my favorite)
1 tablespoon of olive oil
1 tablespoon of butter (NO MARGARINE!!!)
2 tablespoons of half and half or full cream
salt and pepper to taste
dash of cayenne pepper
MF's secret ingredient (click Here)
1/4 cup White Sharp Cheddar Cheese
Combine the the eggs and cream in a bowl and whisk until blended. In an oven safe skillet, saute the onion in the olive oil and butter until soft. Add the sliced mushrooms, some salt, and the secret ingredient. Saute until Mushrooms are cooked through. Pour the eggs over the delicious fungi and reduce heat to medium. Be sure not to scramble the eggs, but let it sit up on its own. When the eggs are almost cooked all the way through, cover in shredded white cheddar. Place the pan in the middle rack of a 375 degree oven, and bake until the cheese forms a golden crust on top. Remove from the oven and serve in slices. Enjoy with a strong cup of coffee. MMMMMM...