Any way you slice it, a frittata is a professional’s favorite, easy to make but delicious and equally delicious when served either cold or hot.
THE CHEF: Douglas Katz
His Restaurants: Zhug, Amba and Provenance, all in Cleveland
What he is known for: bringing a farm-to-table made-from-scratch philosophy into his Cleveland eating scene over more than 20 years. The establishment of welcoming restaurants that are a go-to for special occasions. Making a variety of dishes that depend on a full spice cabinet.
WITH THREE popular Cleveland restaurants under his belt and another slated to open next year, Douglas Katz’s schedule is permanently packed—and has been ever since he entered professional kitchens at age 14. Needless to say, the chef knows a thing or two about cooking for a busy week.
Enjoy this frittata, it’s his very debut Slow Food Fast contribution. The dish is made from fresh herbs, wild mushrooms, and lots of Gruyere. It’s a delicious and protein-rich meal that can be put together in a matter of minutes following an exhausting day and requires only a chip or salad to balance the meal.
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Apart from the basic ingredients, the most important ingredient is perseverance, Katz said. “You want the eggs to be custardy, so add cream or cheese for extra fat–and cook it slow and low so nothing dries out.”
The best part? On the following day, according to the chef, leftover frittata can be the perfect (and easy) lunch for your desk. “Grab a slice straight from the fridge or tuck it between some good bread and eat it as a sandwich,” he advised. However, the possibilities don’t stop there. You can wrap them in salsa inside microwaved tortillas from the office. “It makes a great taco,” he told me.
Workday-Friendly Wild Mushroom and Thyme Frittata
A frittata is a professional’s favorite dish. It’s simple but delicious and equally delicious, hot or cold.
Total Time25 minutes
- 1 cup of olive oil plus other dressing ingredients
- 3/4 lb wild mushrooms (oysters or shiitakes, or mixed) and cut into bite-sized pieces
- 1 big shallot finely cut into slices
- 2 sprigs of thyme plus 2 tablespoons of chopped thyme leaves
- Freshly ground black pepper and Kosher salt
- 8. Large eggs well beat
- Half cup grated Gruyere
- One cup of minced chives
- 6- 8 cups of baby greens
- Juice from 1/2 lemon
- Creme fraiche
- Preheat the oven to 350 degrees. Cook a 10-inch oven-proof nonstick skillet, most likely cast iron on medium heat. Add oil. When it’s hot, add the mushrooms. Cook without stirring until they are cooked through, around 3 minutes. Stir and sear the reverse side for 3 minutes. Add shallots and thyme. saute until shallots have become translucent, about 3 minutes. Remove the thyme leaves. Sprinkle generously with the addition of salt as well as pepper.
- In a smaller bowl, mix eggs with Gruyere as well as chives. Sprinkle with Salt and Pepper. Add eggs to the pan along and mushrooms, tiling them to make sure they are distributed equally. Transfer the pan to the oven. Bake on the center grid until the eggs have cooked but still wobbly approximately 15 minutes. Switch on the broiler and place pan to a the heat. Broil until slightly golden on the the top, about 2 minutes. Removing from the oven, allow to cool in the oven for five minutes.
- Greens are tossed with citrus juice a dash of salt, and a drizzle of oil (about 1 tablespoon). Serve the frittata in wedges, accompanied by spoonfuls of creme fraiche or salad to go with it.