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Name: Frittata Al Funghi
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 c Grated Parmesan fresh; Salt and pepper; 1 ts Chopped fresh mint; 3 Or 4 cloves garlic, chopped; 2 tb Chopped parsley; 1 lb Assorted mushrooms *; 3 tb To 5 tb olive oil; Stephen Ceideburg; 1 c Chopped, well flavored; 6 Eggs, lightly beaten

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INGREDIENTS

1 c Grated Parmesan ; fresh
Salt and pepper
1 ts Chopped fresh mint
3 Or 4 cloves garlic, chopped
2 tb Chopped parsley
1 lb Assorted mushrooms *
3 tb To 5 tb olive oil
Stephen Ceideburg
1 c Chopped, well flavored
6 Eggs, lightly beaten

Servings

INSTRUCTIONS

* Include at least some specialty mushrooms, such as portobello or crimini ** Pomi brand is excellent if fresh ones are not available This mushroom frittata comes from Luca Citi of Cafe Citi in Kenwood. Slice mushrooms and saute in a few tablespoons of olive oil, then season with garlic, salt and pepper, parsley and mint. Add tomatoes to the pan and cook down over high heat until there is nearly no liquid left. Let cool. Mix eggs with cheese, then add mushroom/tomato mixture. Heat remaining oil in heavy, nonstick frying pan, then pour in egg/cheese/mushroom mixture and cook slowly over medium low heat, letting the egg cook on the bottom, lifting up the edges with a spatula to let the runny egg move to the bottom and cook When the mixture is partially set and the bottom has browned, either invert the frittata onto a plate and then flip back into the pan, cooking over medium heat until it too is browned and set, or place under the broiler to broil until golden brown and cooked through. Serve either hot or cool. Serves 6 as a first course or lunch dish. PER SERVING: 190 calories, 11 g protein, 6 g carbohydrate, 15 g fat (4 g saturated), 216 mg ol, 199 mg sodium, 2 g fiber. Marlena Spieler in the San Francisco Chronicle, 9/3/93. Posted by Stephen Ceideburg

NOTES

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Frittata Al Funghi

1 c Grated Parmesan fresh
 Salt and pepper
1 ts Chopped fresh mint
3 Or 4 cloves garlic, chopped
2 tb Chopped parsley
1 lb Assorted mushrooms *
3 tb To 5 tb olive oil
 Stephen Ceideburg
1 c Chopped, well flavored
6 Eggs, lightly beaten

* Include at least some specialty mushrooms, such as portobello or crimini  ** Pomi brand is excellent if fresh ones are not available    This mushroom frittata comes from Luca Citi of Cafe Citi in Kenwood.    Slice mushrooms and saute in a few tablespoons of olive oil, then season  with garlic, salt and pepper, parsley and mint. Add tomatoes to the pan and  cook down over high heat until there is nearly no liquid left. Let cool.    Mix eggs with cheese, then add mushroom/tomato mixture. Heat remaining oil  in heavy, nonstick frying pan, then pour in egg/cheese/mushroom mixture and  cook slowly over medium low heat, letting the egg cook on the bottom,  lifting up the edges with a spatula to let the runny egg move to the bottom  and cook    When the mixture is partially set and the bottom has browned, either invert  the frittata onto a plate and then flip back into the pan, cooking over  medium heat until it too is browned and set, or place under the broiler to  broil until golden brown and cooked through. Serve either hot or cool.    Serves 6 as a first course or lunch dish.    PER SERVING: 190 calories, 11 g protein, 6 g carbohydrate, 15 g fat (4 g  saturated), 216 mg ol, 199 mg sodium, 2 g fiber.    Marlena Spieler in the San Francisco Chronicle, 9/3/93.    Posted by Stephen Ceideburg

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Nutrition

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Serving Size: 1 Serving (94g)
Recipe Makes: 6 Servings

Calories: 73
Calories from Fat: 43 (59%)

Amt Per Serving		% DV

	Total Fat 4.8g	6 %
	Saturated Fat 2.9g	14 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.2g
Cholesterol 14.7mg		5 %
Sodium 282.2mg		10 %
Potassium 36.3mg		1 %
Total Carbohydrate 0.9g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.8g
Protein 6.5g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 73

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