I’m really getting into these cooking rings. Here’s another square egg dish: Mushroom Frittata with red pepper, parsley, cheddar cheese, and onion. It’s important not to over-fill the rings, otherwise they’ll flow over the tops of the rings as they cook. You'll add the eggs into the rings to make layers. Since this dish is finished by steaming in a non-stick, you won’t need much butter, but that's entirely up to you.
- non-stick pan with glass lid
- 2 square cooking rings, 2.75" square X 1.5" deep
- a flat spatula
- ⅓ cup each, minced: onion, parsley, red pepper
- 2 medium size Crimmini mushrooms, sliced
- ⅛ cup course breadcrumbs
- ⅛ cup grated cheddar cheese
- 4 large eggs
- ⅛ cup milk
- ½ teaspoon powdered onion
- dried chives
- ¼ cup water
- salt and pepper
Cook the mushrooms. In a hot non-stick pan, melt a pat of butter and lay the mushrooms in flat, sprinkle a little salt. Lower heat to medium, and cover. The mushrooms should release liquid in about 5 minutes. Remove from pan when both sides are evenly browned.
Melt another pat of butter in the pan and add bread crumbs, red pepper, onion, parsley and sprinkle them with a little salt and powdered onion. Cook until the red peppers are soft, then set them aside.
Make this frittta in layers. With the burner on high, place 2 well-greased cooking rings in the pan and melt ½ teaspoon into each ring. Beat 2 eggs with a little milk and pour about 5 tablespoons into each ring. Lower heat to medium and let the eggs cook form a solid base — it’s OK if some egg spills out, just trim it off later. Now add some of bread crumb mixture, cover the pan and cook until the eggs start turning opaque.
Remove the glass lid and add more bread crumb mixture and cheese. Pour the rest of the egg halfway up the ring. Cover and let eggs cook as before. Now pour the final layer — arrange mushrooms and pour the rest of the egg with some dried chives. Make sure the eggs sit about ¼" away from the top of the cooking ring. Turn heat up to high, add water to the pan and cover. Let the eggs steam until the tops rise slightly over the rings.
Remove the eggs and rings from the pan — don't be a hero, use a flat spatula. Let them sit for a minute to cool, the eggs should shrink away from the edges. If they do stick use a sharp knife to free the edges. Plate them and serve with cocktail sauce and aside of buttered toast with strawberry jam. Make this breakfast for two this weekend for someone special, use what you like for filling.
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