Mushroom Frittata With Endive Salad Food

CHEESY PEPPER AND MUSHROOM FRITTATA

Steps:

• Preheat the oven to 375 degrees F. Whisk the eggs, heavy cream, 3/4 teaspoon salt and a few grinds of pepper in a large bowl until combined; set aside.
• Heat 1 tablespoon olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the mushrooms and cook, without stirring, until browned on the bottom, about 3 minutes. Stir, then continue cooking until the liquid evaporates, about 4 minutes. Add the remaining 1 tablespoon olive oil, the bell peppers and a pinch each of salt and pepper; cook, stirring, until the peppers are softened and lightly browned, 6 to 8 minutes.
• Reduce the heat to medium. Pour the egg mixture into the skillet and stir once or twice to combine; cook, without stirring, until the edges start setting, about 1 minute. Scatter the cheese curds and scallions on top, then transfer the skillet to the oven. Bake until the frittata is set and lightly browned, 25 to 30 minutes. Let cool 5 minutes in the skillet, then invert or slide onto a cutting board. Serve warm or at room temperature.

WATERCRESS, ENDIVE SALAD

Steps:

• Chop and remove stems from watercress. Cut endive into cross pieces. Toss the two together and dress with mustard vinaigrette.

RED CABBAGE-ENDIVE SALAD

Steps:

• Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet; roast until golden, about 12 minutes. Soak the shallot in cold water, 10 minutes, then drain and rinse. Toss the cabbage with 1 teaspoon salt in a large bowl.
• Whisk the vinegar, lemon juice, mustard, sugar and 1/2 teaspoon pepper in another bowl. Gradually whisk in the olive oil, then the creme fraiche. Stir in the celery and shallots. Add to the cabbage and toss. Cover and chill at least 30 minutes or up to 6 hours. Before serving, thinly slice the endive lengthwise and toss with the cabbage mixture; season with salt and pepper. Sprinkle with the nuts.

ROASTED MUSHROOM AND WHITE ASPARAGUS OR ENDIVE SALAD

Steps:

• Preheat the oven to 550 degrees fahrenheit (or the highest setting).
• Break the tough ends off the asparagus or trim the Belgian endive and slice it lengthwise into 8 wedges.
• Place the mushrooms in a gratin or other baking dish with the asparagus or endive, the onion, garlic, and thyme. Toss with the olive oil and sprinkle with salt and pepper. Roast the vegetables, turning a few times to ensure even browning, for about 20 minutes, or until tender when pierced with fork.
• Transfer the vegetables and their cooking juices to a salad bowl and add the vinegar and a little more salt and pepper if needed. Toss well, taste for seasoning, and add the greens. Toss well. Scatter the Parmigiano on top and serve at once.

WILD MUSHROOM FRITTATA

Steps:

• Heat the oil in a medium skillet. Add the mushrooms and half-teaspoon salt, and cook over medium heat for 2 to 3 minutes, just until soft. Set in a sieve to drain.
• Beat eggs in a bowl. Add the cream and remaining salt and pepper. Add cheeses and combine. Stir in the mushrooms.
• Heat oven to 350 degrees. Oil 2 12-portion mini-muffin pans or a 12-portion regular muffin pan with oil spray. Divide the mixture evenly. Bake 15 to 20 minutes for mini-pans, 22 to 25 minutes for regular.