Last Friday, tempted by the perfect summer afternoon D and I decided to have dinner al fresco and take JoJo for a picnic. One massive traffic jam and two arguments later we arrived in Stamford. We had some unused M&S vouchers, so we stopped there on the way to stock up on picnic supplies. An hour later, we were picnicking away by the river. Between mouthfuls of a mushroom and goat cheese frittata, a “ Mmm, Good… You should try making these” came from D. Keen to please; I started searching my cookbooks and internet for a similar dish. I came across quite a few, but the one that caught my attention came from www.chow.com.
I’ve recreated the recipe and I have to say the result was lovely. I did change few bits, the main change being a higher ratio of all the nice bits to balance the eggs. In my opinion it made the frittatas more flavoursome. I also went all out on pepper and thyme. I think when doing this again I’ll also be replacing the yellow onions with red and experimenting with adding some garlic for extra depth.
The original recipe suggests having these warm or at room temperature, but we were in agreement that they taste much nicer when cold from the fridge. Cooling them down also gives them a nicer, more defined consistency. They would be perfect as part of a picnic, vegetarian lunch or party nibble. I probably wouldn’t go as far as suggesting them for an elegant dinner. It might be a bit overambitious task for what’s essentially a glorified omlette.
They are really easy to make and lovely for a summer lunch. If you want to try them, you’ll find the recipe below.
- 400g mini Portobello mushrooms, cleaned and cut into thick slices
- 125g goat cheese ( I used St Helens Farm, but any crumbly goat cheese will do)
- 9 large eggs
- 1 large or 2 small yellow or red onions, chopped
- Small handful of fresh thyme (leaves picked)
- olive oil
- 25g butter + extra for greasing the tin
- 2 tablespoons whole milk
- Salt and black pepper, ideally freshly ground
- Heat the oven to 180°C and grease a 12-well muffin tin with butter.
- Heat the butter and a splash of olive oil in a frying pan and caramelise the onions over a medium heat, for about 30 minutes, until soft and brow, taking care not to crisp them. Season well, add the thyme leaves and set aside..
- Return the pan to medium heat, add another splash of oil. When the oil is hot, add the mushrooms, season well with salt and pepper and fry for about 10 minute, until soft.
- In a bowl combine the onions, mushrooms and crumbled goat cheese. Divide the mixture evenly between the 12 wells of the tin, until they are roughly 2/3 full.
- In another bowl whisk the eggs and milk until well combined. Season well with salt and whisk some more.
- Pour the eggs over the mushroom mixture, filling the wells until almost full.
- Bake for about 15 minutes, until each frittata is raised and is just set (they will collapse once cooled).
- Cool the frittatas in the tin on a wire rack. Once cool, remove from the tin, using a butter knife to help if necessary. If serving cold, cool for a further hour or so in the fridge.