Sunday, 6 July 2014

Sunday's Kitchen: Mushroom Frittata with Cherry Tomatoes and Basil

Not long ago I shared with you a new cooking gem that we found, called Healing Foods. We are still discovering the book, but my excitement hasn't vanished just yet. I love the amazing facts that the book reveals and all of the so-irresistible-looking recipes. And on top of that, they are all healthy! I deffinitely recommend it to every household, where it should be kept as a guide to improve your health through food. If you feel like your body constantly needs something extra, Healing Foods may contain the answer.

The Mediterranean Vegetable Medley, which has previously been featured on Sunday's Kitchen, helps: strenghten the immune system, improve circulation and remove toxins from the body. This week's dish aids healthy digestion, protects the heart and blood vessels, helps strenghten the immune system, and ease rheumatic pain. 

I was flipping through the pages of the book, looking for a lunch idea, when the very appetit looking picture of the Mushrooms Frittata with Cherry Tomatoes and Basil caught my eye. 

"Mushrooms like morels are rich in the essential amino acids that the body needs to build protein, while shiitake and crimini mushrooms help improve the digestion and have anti-inflammatory properties."

As it was a last minute decision, unfortunately we couldn't find the mushrooms in our nearest store, but this didn't stop us and we improvised with chestnut mushrooms. The result was still fantastic. 

Mushroom Frittata with Cherry Tomatoes and Basil

Serves 4

  • ghee or clarified butter
  • 200 g ripe cherry tomatoes
  • salt
  • freshly ground black pepper
  • 1 tbsp freshly chopped basil leaves
  • 75 g fresh morels, cleaned and finely chopped
  • 100 g shiitake mushrooms, sliced
  • 100 crimini mushrooms, sliced
  • 2tbsp chopped chives
  • 8 eggs, beaten
  • 3 tbsp creme fraiche
1. Preheat the oven to 180°C (Gas 4). Grease a baking tray with butter, add the cherry tomatoes, season with salt and black pepper, and cook in the oven for 8-10 minutes or until the tomatoes are cooked.

2. Meanwhile, place a large, non-sticky frying pan over a medium heat and dry-fry all of the mushrooms to enhance their flavour. Add 1tbsp of ghee/butter, allow to melt, and "saute"/gently fry the mushrooms for 3-5 minutes, adding salt and black pepper to taste.

3. Add half of the chopped chives to the mushrooms, keeping the rest for garnishing. Remove the mushrooms from the pan and set aside.

4. Beat together the eggs and creme fraiche in a medium bowl with a little more salt and black pepper to taste. Melt ghee/butter in the pan and pour in the egg mixture. Cook for 2-3 minutes over a low heat until the base is firm, then add the mushrooms and cover with a lid to cook for 3-5 minutes, until both the base and top of the frittata are set.

Serving: Sprinkle the frittata with the rest of the chives, divide between 4 serving plates, and add braised tomatoes. Garnish the tomatoes with the basil and serve immediately.

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