Found it in the Fridge Frittata

I was left with an oddball assortment of ingredients after yesterday’s Mushroom Brie Soup, so I decided to use them up and rid the various bins of other small bits by making a Frittata.  A frittata is a very quick and easy dish to prepare.  Essentially it’s a baked omelet -- the filling is really up to you -- but I find the secret to a really great frittata is topping it with lots of creamy cheese.

Found it in the Fridge Frittata

3 tablespoons extra-virgin olive oil 
8 ounces of button and Portobello mushrooms (any combination),

 thinly sliced 
1 medium fresh poblano chile, stemmed, seeded, 

thinly sliced into strips
1 medium leek, thinly sliced

½ large zucchini, thinly sliced
Kosher salt and freshly ground black pepper
6 large eggs 
1/8 teaspoon ground cumin (optional)
4 ounces Brie cheese, rind removed, cubed.

Preheat oven to 400°F. Heat oil in a medium nonstick ovenproof skillet over medium-high heat. Add mushrooms and sauté, stirring occasionally, until just soft, about 5 minutes. Add poblano and cook, stirring occasionally, until mushrooms and poblano are lightly browned, about 5 minutes more. Add leeks and zucchini, season with salt and pepper, and sauté an additional 3-5 minutes. 

Whisk eggs and cumin in a medium bowl. Season to taste with salt and pepper. Pour eggs evenly over vegetable mixture and, using a heatproof spatula, carefully disperse ingredients to cover the bottom of the pan. Sprinkle Brie over top. Cook until bottom is set, about 2 minutes. Transfer skillet to oven and bake until eggs are just set, about 9 minutes. Remove from oven and let sit 2 minutes. 

Run heatproof spatula around edge of pan to release frittata. Slide frittata onto a warmed plate and cut into wedges to serve.

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Wow Us Wednesday