The delicate flavor of oyster mushrooms and the sweetness of bell pepper make this mushroom and pepper frittata a delightful first meal for the day. Sharp cheddar adds a surprising kick and scallions provide a light crunch.
There’s a mushroom farm not ten minutes from our house. The owner was Speedy’s officemate. Speedy’s been to the farm. For two consecutive weekends, he bought a kilo of oyster mushrooms. That’s one kilo every weekend. And the longest that the mushrooms lasted with us was two days.
That’s how much we love mushrooms—especially after we learned how to make mushroom fries (which, by the way, we discovered are even better when sprinkled with Alex’s Japanese blend herb salt, her version of furikake).
Speedy said we’ll be buying farm fresh mushrooms more often. They can’t really compare with store-bought mushrooms, period. Fresh from the farm, mushrooms are free from bruises, there are no soggy portions and the texture is just unbelievably good.
But although mushroom fries will always be our favorite way of cooking oyster mushrooms, I reserved some to make this frittata for breakfast on a Monday morning. Bell pepper adds a light crunch, color and plenty of flavor. Cheese adds saltiness and creaminess that go well with eggs.
- Tear large mushrooms into smaller pieces.
- Deseed the bell pepper and roughly chop.
- Peel and roughly chop the onion.
- Heat the butter in a frying pan.
- Saute the mushrooms, bell pepper and onion with 2 to 3 generous pinches of herbed salt and a pinch of black pepper. Cook until the mushrooms are softened, about 3 minutes.
- In a bowl, beat the eggs with 2 pinches of herbed salt and a pinch of pepper.
- Pour the beaten eggs over the mushrooms.
- Set the heat to low, cover the pan and cook until the eggs are set.
- Slide the mushroom and pepper frittata onto a plate. Sprinkle with grated cheese and scallions before serving.
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