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Sometimes things just go a little off in your cooking. Things happen that you did not expect, could not plan for, or had no reasonable way to ever anticipate.
Finding slivers of blue onions in your frittata was one of those things.
I HAVE BLUE ONIONS IN MY FRIDGE!!!
Have you cleaned it out since 2007?
…no…
Anyways, I was looking for a way to use up a lot of leftovers, and eggs are the best way to bind that all together. I used to do omelets, but I’ve kind of soured on them. Mostly because restaurants only use omelets nowadays as a vehicle to serve you everything but eggs.
(Now at IHOP, try our new Mega Works Omelet, with mushrooms, peppers, sausage, a 16 ounce strip steak, pasta marinara, General Tso’s chicken, waffle fries, and three types of cheese, wrapped in a 3 egg omelet, topped with a gallon of chili, nacho cheese sauce, and fried jalapeños!!)
Plus, with omelets, you have to worry about cooking your filling ingredients in one pan, then doing the eggs in another, then make sure you get the fillings in just at the right time, and make it all come out right because my range top has about a three second span between salmonella-laden raw eggs and ones that taste like burnt rubber. Frittatas, all one pan, cooked in the oven where you don’t have to worry about the temperature. Much better.
The good thing about frittatas is that, while you don’t want to overload it with massive amounts of stuff, pretty much anything is on the table as fillings/additions.
SO I CAN USE ANYTHING I HAVE LEFT AROUND?!?!
Ummm, yeah, I said that already.
LIKE CHEESE?
Yes.
PEPPERONI?
I don’t see why not.
THE DESICCATED REMAINS OF CHRIS CHRISTIE’S POLITICAL CAREER AND DIGNITY?
Ok, if you have those laying around, sure.
FILET OF HARAMBE?
Dude…too soon.
SO THERE’LL BE A TIME WHEN IT WON’T BE TOO SOON?
Probably not, but definitely not now.
OK, BUT WHAT ABOUT THE BLUE ONIONS?
Oh yeah. So I decided to use red onions – the recipe called for leeks, but the ones I had didn’t look very healthy, and I had red onions around, so there.
And when I served it up, I didn’t even notice them, but after a couple bites I looked down at it and said, I specifically remember not putting anything blue in this, why are there blue things in my frittata? And that’s when I realized, oops, my red onions had turned blue. Well not totally blue, more a bluish-gray, or a gray-ish blue, depending on your perspective.
They tasted just fine, but if you’re one of those people that simply can’t eat blue things, use leeks, or a milder onion.
Mushroom and Provolone Frittata
Makes 4 large wedges, or 6 medium wedges
Adapted from Bon Appetit
Ingredients
2 tablespoons olive oil
1/2 red or yellow onion, or 2 medium leeks (white and pale green parts only), diced
8 ounces baby bella mushrooms, thinly sliced
8 large eggs
1/3 cup sour cream
1/2 cup cooked chicken, cut into bite-sized pieces
3/4 cup Provolone or Fontina cheese, shredded
Directions
Move the oven rack to the top third of the oven. Preheat the oven to 350 degrees F.
Whisk the eggs and sour cream in a large bowl. Mix in 1/2 cup of the cheese, and the cooked chicken.
Heat 1 tablespoon of the olive oil in an oven-proof non-stick skillet, over medium heat. Add the onions and cook until they become translucent, about 3-4 minutes. Add the mushrooms and cook, stirring often, until the mushrooms shrink and have all of their water cooked out, about 8 minutes.
Add the other tablespoon of olive oil to the skillet. Pour the egg mixture over the vegetables and shake the skillet to distribute. Let sit over the heat until the edges begin to set, 3-5 minutes more.
Sprinkle the remaining cheese over the eggs and move the skillet to the oven. Bake until the center is set and golden brown, about 20-25 minutes.
Remove the skillet from the oven, and let for a couple minutes before cutting into wedges.
Adam's Messy Kitchen 