1 1/2 cups various mushrooms, cleaned and sliced to fill
3 dashs of soy sauce
3 tablespoons whole milk
2 tablespoons water
3 medium shallots, sliced thin
1 ounce sweet saki
1 whole diced bell pepper (capsicum)
2 small or (one large) tomatoes, deseeded and diced
1/2 teaspoon red chili flakes (pepperoncin)
2 tablespoons
3 inches long stem chives, sliced in ΒΌ lengths (for color and flavor on top)
arugula or mustard greens (for color and flavor on top)
2 tablespoons regular olive oil


In a large mixing bowl add six eggs, soy sauce and water and whisk vigorously to incorporate air. (Hint: a large bowl should result in a shallow mixture that more readily allows the air bubbles to develop. An electric hand mixer can reduce a labor.) Set aside
In a ten inch non-stick pan add olive oil and heat over a medium flame.
Add olive oil and sliced shallots, fry until just approaching transparency
Add mushrooms, bell pepper, and red pepper flakes stirring frequently until all are tender and shallots show very slight caramelization
Without removing the contents, deglaze pan with the saki, stirring and scraping the bottom vigorously for 1 minute.
Add diced tomatoes and cook for one more minute
Giving one last vigorous whisk, add egg mixture to the pan and reduce flame to low. Cover pan with a lid or aluminum foil with the reflective side facing in
Check pan contents frequently. Using a spatula to lift an edge of the frittata will allow you to check the bottom. Your looking for the top to approach firmness and the bottom to become golden brown. Timing is critical.
With the top half inch of the frittata still slightly liquid, add shredded cheese, spreading evenly across the surface. Replace cover and cook until cheese melts, approximately 1 minute.
Toss chives across the surface and lace with fresh ground black and red pepper to taste
Replace cover and cook for one more minute or until firm on top.
Turn off flame and allow to set for two - three minutes.
The frittata can be loosened with a large plastic spatula and slid on to a serving plate or served directly from the frying pan using a plastic pie wedge spatula.
Serve with a tossed salad and crusty bread.


When we dine alone, we almost always opt for simple and easy to prepare dishes. One of these I especially like is a frittata. They are quick and easy. Served with a glass of wine, a crusty baguette and some salad, they can be as soul satisfying as their close cousins, the omellete, quiche, or pizza.

The beauty of these dishes is their nature of being a blank canvas, receptive to almost any ingredient we have on hand (though we tend to avoid peanut butter and canned tuna). Here is the latest verson of a frittata my husband made just last Saturday evening.





Tuesday, November 2, 2010 - 2:45am


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