Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, ham, shallot & mushroom frittata. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Ham, Shallot & Mushroom Frittata is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Ham, Shallot & Mushroom Frittata is something that I have loved my whole life. They are nice and they look fantastic.
Top the partially cooked dough with the ham, shallot mixture, and cheese. Browned shallots and piquant ham add just the right touch to this seasonal side dish. To make preparations easier at mealtime, boil the beans the day before, cool completely and drain well, then.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook ham, shallot & mushroom frittata using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Ham, Shallot & Mushroom Frittata:
- Take 8-14 small new potatoes (about 400g)
- Make ready 40 g butter
- Get 3 banana shallots, chopped
- Get 3 cloves garlic, chopped
- Prepare 1 red chili with seeds, sliced
- Take 1 red pepper, deseeded and chopped
- Get 1 green pepper, deseeded and chopped
- Make ready 125 g chestnut mushrooms, sliced
- Get 6 eggs
- Prepare 150 ml milk
- Make ready Salt
- Take Ground black pepper
- Take 250 g cooked ham, diced
- Get 100 g hard cheese, finely grated. (I used Lincolnshire Poacher - a very strong-tasting cheese - on this occasion but Cheddar, Gruyère, Emmentaler or Parmesan go well)
Shallot has a long history in Onion Land. Learn about shallot in the Kitchen Dictionary - Food.com: Talk with your mouth full. A member of the onion family, but formed more like garlic than onions. Shallots are favored for their mild onion flavor.
Steps to make Ham, Shallot & Mushroom Frittata:
- Pre-heat the oven to Gas Mark 4 or electric equivalent (Circotherm 160C)
- Boil the potatoes until almost cooked, drain, slice fairly thickly and set aside.
- Use a very little of the butter to grease a deepish baking dish.
- Bring the butter to a medium-high heat in a frying pan and cook the shallots for 2 minutes, stirring only to avoid sticking. Then add the garlic, chili and peppers and cook for a further 2 minutes, stirring occasionally. Add the mushrooms and cook for another 3 minutes or until the shallots are cooked but not burnt, gently stirring occasionally.
- In a mixing bowl, beat the eggs and milk, then season and add the contents of the frying pan and mix together. Add the ham and cheese and gently but thoroughly mix it all.
- Lay the potato slices evenly to cover the base of the baking dish and pour over the egg mix all over, ensuring an even spread.
- Cook in the pre-heated oven for 40-45 minutes and serve piping hot onto warmed plates. A small side salad is a pleasant bonus.
Shallots have a taste that is somewhere between garlic and onion. It's possible that you may find that stores either don't stock shallots, or they might cost more than you want to. Shallots are great for perking up green beans: for a reliably tasty side, quick-pickle shallots and Shallot-Red Wine Purée. Chef David Bouley slowly oven-roasts unpeeled shallots for this purée. Sweeter and milder than onions, shallots add plenty of flavour to savoury dishes.
So that is going to wrap it up with this special food ham, shallot & mushroom frittata recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
