Avocado, Mushroom, Spring Onion Frittata

Somehow, the name frittata intimidated me for years. It just sounded complicated. As soon as I went gluten-free, however, I started experimenting with every recipe that sounded beyond my reach. If it didn’t have gluten, I wanted to try it. Now, I make frittatas every week, at least. With fresh snow peas and goat cheese (pictured below), they can be the quintessence of spring. Try chopped tomatoes, oregano, and fresh mozzarella for a pizza frittata. Or, you can make this one, which I threw together for our class picnic. There are endless variations on frittatas, the same way that any combination of eighteen students can add up to a different class.

Shauna James Ahern

SERVINGS
12 slim slices, or 6 hearty slices

INGREDIENTS
1 tablespoon olive oil or butter (or half of each)
1/2 spring onion, chopped fine
6 porcini mushrooms, chopped fine
1 tablespoon finely chopped tarragon
1 tablespoon finely chopped basil
1 ounce soft chevre
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 large eggs, well beaten with a touch of water
1/2 avocado, peeled, seeded, and chopped

PREPARATION
1. Preheat the oven to 350°.

2. Place a 10-inch oven-proof skillet on medium high heat until it is fully heated. Add the olive oil or butter, then the spring onions. Sauté the onions until they have softened, which will be about four or five minutes. Add the mushroom slices and herbs.

3. While the mushrooms are softening and taking on all the heat of the onions, beat the eggs lightly, adding the salt and pepper. Pour the eggs over the sautéed vegetables. Stir the egg mixture lightly with wooden spoon until they start to set. Add in dollops of goat cheese and avocado at this time. When it looks as though the eggs have started to set, lift one edge, gently, up from its place, with a thin rubber spatula. Lift up the skillet to tilt it toward you and allow the uncooked egg to run underneath. Place the skillet on the level again and swirl it gently to distribute the egg. Continue cooking the eggs for 40 seconds or so, continuing to lift and or until the egg on top is no longer runny. Place the skillet in the the oven and bake it until the frittata top is dry to the touch. This should take about five minutes. Watch it closely.

4. Gently, guide the rubber spatula around the outside edges of the frittata to loosen it. Turn the skillet over, onto a waiting plate, and then flip it around for a lovely presentation.

Serve this warm, at room temperature, or refrigerated.