Portobello Frittata Recipe

This is a recipe I found somewhere on the net a long time ago. I kept losing it and finding it, meaning to try it out as the concept seemed really cool. Well, I have made it a couple times now and although it's a bit of work the results are fantastic. Here are some notes and observations you may find a useful adjunct to this recipe.

Notes on Portobellos

I find it difficult to find a Portobello Mushroom big enough to make this recipe (even for two people) so I am using two smaller ones. It still works out fine. When you wash the Portobello try not to let any water get into the underside of the mushroom. Just wash the top of the cap. Another thing I like to do is save the stems, cut off any bad parts, dice them finely and add them to the egg mixture. I think it enhances the flavour somewhat.

Notes on Ingredients

I use lots of garlic, some I cook initially with the mushroom(s) and the rest I add to the egg mixture. Another thing I do is sprinkle some chopped hot green chili peppers over the portion that my spice loving wife will be eating (That's the green stuff at the front of the photo). If you like your omlettes/frittatas hot you could just mix the pepper in with the egg mixture.

You don't have to use Asiago cheese (or any cheese at all, for that matter). I have used Parmesan, Jalapeno Monteray Jack, and Cheddar cheese with satisfactory results.

I also skip the Prosciutto.

Photo

Here is a picture from the last time I made this recipe.