Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, ham, shallot & mushroom frittata. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Ham, Shallot & Mushroom Frittata is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Ham, Shallot & Mushroom Frittata is something that I’ve loved my whole life. They’re nice and they look fantastic.
Top the partially cooked dough with the ham, shallot mixture, and cheese. Whole leg ham with fennel, wholegrain mustard and shallot glaze. Fennel, wholegrain mustard and shallot glaze. Toast fennel seeds in dry frying pan over medium heat.
To begin with this recipe, we have to 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:
- Make ready 8-14 small new potatoes (about 400g)
- Prepare 40 g butter
- Make ready 3 banana shallots, chopped
- Get 3 cloves garlic, chopped
- Take 1 red chili with seeds, sliced
- Get 1 red pepper, deseeded and chopped
- Take 1 green pepper, deseeded and chopped
- Take 125 g chestnut mushrooms, sliced
- Make ready 6 eggs
- Prepare 150 ml milk
- Take Salt
- Get Ground black pepper
- Get 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)
Get a pan smoking hot, add the duck fat then place the shallots on it, cut. 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.
Instructions 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.
Chef David Bouley slowly oven-roasts unpeeled shallots for this purée. Sweeter and milder than onions, shallots add plenty of flavour to savoury dishes. Discover how to choose the best shallots, and top tips for cooking them. Shallots are part of the onion family, but look and taste a bit different. Learn how to identify shallots In some recipes, it is hard to determine whether the entire shallot bulb is needed or if the number.
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 confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
