Welcome to How to Cook an Egg, your one stop resource for all your Egg cooking needs. On this main page you'll find numerous recipes for cooking with eggs. In the future months i will be posting everything from dessert recipes, cake recipes and even cheesecake recipes, everything you will ever need for fantastic cooking without the price and bother of a cookbook.
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Thursday, 31 March 2011

How to Cook Courgette & Mushroom Frittata

Hi everyone, today I’m going to be teaching you all how to cook a fantastic dish of Courgette & Mushroom Frittata. A Frittata is basically the Italian equivalent of a French omelette. Although it is nearer to the Spanish tortilla because it is thick and firmly cooked. Frittata can also be served cold and make a fantastic dish for picnics or packed lunches.

Serves: 2
Preparation Time: 10 Minutes
Cooking Time: 15 Minutes

Cooking utensils you will need:

  • A 23 cm / 9 Inch non-stick frying pan
  • Wooden spatula
  • A basin
  • Balloon whisk
  • Cooking knife & chopping board

Ingredients you will need:

  • 1 Table spoons of Butter
  • 1 Table spoon of Olive Oil
  • 175 grams / 6 Oz of sliced Courgettes
  • 115 grams / 4 Oz of sliced Chestnut Mushrooms
  • 1 Garlic Clove, peeled & finely chopped
  • 4 Eggs
  • 6 Table spoons of Milk
  • 3 Table spoon of chopped fresh Parsley
  • Salt & Pepper

Once you’ve got together all the ingredients and equipment listed above your ready to start cooking.

-          Step 1: Melt the butter with the olive oil in a frying pan over a low heat.
-          Step 2: Raise the heat on the hob to a medium heat and fry the Courgettes for about 5 minutes or until their golden brown, turning occasionally.
-          Step 3: Add the mushrooms and cook for another 2 – 3 minutes until they are soft. Stir in the garlic once the mushrooms are cooked.
-          Step 4: Break the eggs into a basin and beat well using the balloon whisk. Pour in the milk and continue to mix well, and then season with salt & pepper.
-          Step 5: Lower the heat of the hob and pour the egg mixture over the pre-cooked vegetables and sprinkle parsley over the mix. Stir gently and leave to cook for about 5 – 6 minutes or until the mixture is almost set and the base is cooked.
-          Step 6: To complete the cooking, place the pan under a hot grill for 2 minutes until the top is set (if the frying pan’s handle is not heatproof or you have not got a grill, turn the frittata onto a plate and slip it back into the pan and cook the other side over a low heat for 2 minutes). Serve whilst still warm or cut into wedges and place in a refrigerator for later.
And that’s all there is too it. Enjoy.

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