mushrooms and tomato

They say accessories make the outfit. Well, how would you accessorize eggs?

I start with what’s in the refrigerator. OR I see what’s in the refrigerator and think: “that would make a great frittata.”

So to accessorize my eggs I’d sometimes choose mushrooms, or potatoes, or peppers, or tomatoes, or leftover pasta, or herbs and onion. Or all of that.

Today the chameleon took on the color of tomato and mushroom. And eventually well-goldened egg.

Mushroom Tomato Frittata

And even tho this chameleon couldn’t blend so as to disappear against the background of the kitchen, it, nonetheless, looked…splendid.

I started by heating some olive oil in a stainless sauté pan. Added some sliced mushrooms…

sautéing mushrooms

…cooked till softened…

cooked mushrooms

…cracked 4 eggs and whisked with parmigiano and salt and pepper…

whisking egg with parmigiano

…put eggs in the pan with mushrooms…….added tomato slices. Cooked over medium heat until bottom was set…

tomatoes in frittata

…then put under broiler for 3-5 minutes until golden….

cooked frittata

DON’T FORGET THE HANDLE ON THE SAUTE PAN IS OVEN-HOT….when you take it out use a potholder and then leave the potholder on the handle to REMIND yourself it’s hot!

Loosen frittata from pan and slide onto a serving dish. Cut into wedges. Hot or room temp (even cold). Yay. Yum.

frittata serving