The Ardent Epicure

An Ode to the Pleasures of Food

11:03 AM

What's for breakfast? Summer Veggie Frittata Sandwich

Posted by Magic of Spice

Summer Squash and Mushroom 
Frittata Sandwich with
 Penja Pepper and Espresso Salt

I am not really much of a breakfast person...let me rephrase that, I am not much
of a breakfast foods person, at breakfast time. For dinner, lunch or even a 
lovely Sunday brunch, and I am ready to dive right in. But mornings? Well I am
really more of a coffee (cappuccino preferred), yogurt and fruit sort. But I have
been on a bit of a "breakfast type foods kick lately, and I am going to
drag you right along with me :) 

Running the risk of being referred to as "The Mushroom Lady", this recipe
includes a few beauties that I snagged at the farmers' market recently...
and you know I just love my mushrooms!

I am beginning to wonder if I may be, or end up being, the blog with the
most "mushroom" photographs? :) But then again, I am like that with 
pretty much all of my ingredients. I guess I am just an "ingredients" type girl.

I love it all, from the fresh market finds, to the not so common finds, and
right down to the specialty me, I am ingredient crazed! But in
my defense, wait who said I needed to defend my position? Never
mind, I was just having a moment. But, if you are on the lookout for some
specialty ingredients, including some wonderful mushroom finds, check
this spot out, you might just find a few things on your list here.

OK so, let me quickly introduce our salt and pepper now. Staring off with
 the pepper, one i have showcased on a few occasions, my favorite in the
  world of white peppercorns, the Penja Pepper also known as the "Pepper
from Paradise". This pepper has a delicate, woodsy flavor profile so
 it works beautifully when you want something a bit lighter.

For our salt, I went with a wonderful espresso infused salt, that added
 just a hint of expressiveness and wonder. You will note that I added the
salt as a finishing touch to the sandwich, if you are choosing to omit this
step, then you may want to add a bit more flavor, or even toppings to
the sandwich. I kept it simple to highlight certain flavor combinations,
but this would work nicely with any of your favorites.

What you will need:
1 medium shallot, finely chopped
3-4 cloves garlic, finely chopped
2 tablespoons olive oil
6 ounces mushrooms, sliced
4 summer squash of choice, like zucchini
or yellow crookneck, sliced
8 extra large eggs, lightly whisked
2-3 tablespoons half and half or cream
1/3rd cup of grated cheese
 (I used a raw mild white cheddar)
A few grinds of sea salt and pepper
6 cheese and garlic buns (or your favorite)
1 teaspoon espresso salt, optional
2 teaspoons Penja Pepper, optional
A bit of butter

Let's get cooking:
Let us begin with the veggies, we are going to stat off by placing our oil
in a large heated oven proof sauté pan or skillet. Once the oil is hot, add shallots
and garlic until just translucent. Add mushrooms and continue to sauté a bit until
the moisture begins to release. Now add sliced summer squash and sauté until
they are just beginning to soften.

Remove pan from heat and set aside. Now gently whisk eggs in a large mixing
bowl, adding cream, cheese, salt and pepper. Whisk until just incorporated.

Return pan to a medium/low heat and add egg mixture. Cook over a medium/low
heat, pulling up the edges on occasion to allow the egg mixture to run to the bottom.

Once the egg mixture begins to set along the edges, and is partially set in the
center, transfer to a pre-heated oven at 400 degrees (f), for about 12 to 15
minutes (depending on depth of pan), until set and golden brown.

Once the frittata is removed from the oven, allow it to sit for a few minutes.
In the meantime, lightly toast rolls or bread, then brush the inside top portion
with a bit of melted butter. Sprinkled buttered side with your Penja Pepper
and Espresso Salt.

Using a pasty cutter cut your frittata into desired shapes and size to meet the
needs of your bread choice. Serve as is, or with additional condiments.

Note* If you do not have an oven proof skillet or sauté pan, you can use
foil securly placed over the pans handle to protect it from oven damage.

Makes 6-8 small sandwiches

Alisha~Magic of Spice

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