Dirty Dishes: Breakfast Frittata

Author's Note: The Dirty Dishes Blog will be off for the next 3 weeks as I will be out of town and unable to write. I will be posting tweets @dirtydishesblog.

Chicago is a fantastic brunch town.  On a Sunday morning it is hard to walk through the streets of Lakeview and not see, a full restaurant or bar serving brunch.  On warmer days, it is not uncommon to see a large line at some places.
Some of my favorite places for brunch in Lakeview include Nookies on Halsted (Greek Omelet), Frasca Pizzeria & Wine Bar at N. Lincoln/Roscoe (Breakfast Pizza), and Southport Grocery on Southport (The Breakfast Sandwich).  For an honorable mention I will throw in Schubas at Belmont/Southport because I REALLY like crab meat and eggs in same meal.  At Schubas, it's the Eggs New Orleans

As much as you should try our local eateries, a nice brunch at home can be equally great and can be more impressive than a plate of scrambled eggs.  Frittatas are a simple and versatile way to nice and tasty brunch at home.

Egg Frittata (Serves 4 - 6)

Frittata Base
6 Large Eggs
2 Tblsp Whipping Cream (skim milk works fine as well)
½ tsp Salt
½ tsp Fresh Ground Pepper
1 Tblsp Olive Oil
1 Tblsp Butter

Ingredients
14.5 oz Can Diced Tomatoes, Drained
10 oz Cremini Mushrooms, Sliced
1 Medium Onion, Diced
10 - 12 oz Crumbled Feta Cheese
2 Cloves Garlic, Minced

Turn oven broiler on to HIGH.

In a medium bowl whisk together the eggs, cream (or milk), salt and pepper.  Set aside.

Heat the oil and butter in a cast iron skillet (about 9” - 10” diameter) over a medium flame.  A similar overproof skillet can be used if cast iron is not available.  I prefer cast iron because it cooks very evenly and does not warp in the oven or under a broiler.  Add garlic, onion and murshoom, sprinkle with salt and saute until the mushrooms are tender and the onions are translucent.  Add the diced tomatoes and saute 2 - 3 minutes longer.

Pour the the egg mixture over the vegetables in the skillet and sprinkle with the feta cheese crumbles.  Cover and cook over medium-low heat until the frittata is almost set but still runny on the top, about 2 - 4 minutes.  Remove the cover, and slide the skillet into the over under the broiler.  Broil until the top of the frittata is golden brown, about 2 - 4 minutes.  Remove frittata from the skillet and let stand for 5 minutes.  Using a rubber spatula or a wooden saute spoon, loosen the edges of the frittata.  Cut the frittata into wedged slices and serve.
This frittata is extremely flexible.  The ingredients I listed above are what I had in the house at that moment.  You could add bacon, fresh herbs like basil or rosemary, thinly sliced potatoes (like Tortilla Espanol) or even lobster or CRAB!  Try it with whatever you like and please send comments with your results.

As I mentioned in my last blog, I have been tweeting Fish & Chips reviews for lent each of the last two Fridays.  I will continue to try different fish & chips joints around Lakeview and the rest of the city and summarizing my review in a tweet.

February 15: Diag’s Bar & Grill; 2856 N. Southport Ave.

“Diags on Southport: $10 AYCE fish & chips. Huge portions, the batter was so thick that it took away from the fish.”

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February 22: Four Moon Tavern; 1847 W. Roscoe St.

“$11.50 AYCE. Great neighborhood pub offering consistent and perfectly fried fish. Highly recommended!”

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March 1: The Monkey’s Paw; 2524 N. Southport Ave.

“With housemade ketchup & tarter @monkeyspawchcgo’s fish is light, flaky and tasty.  More $ than others but worth it!”

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March 9: Goose Island Wrigleyville; 3535 N. Clark St.

“@GooseWrigley Fish & Chips for $14 AYCE with walleye.  Bite sized chunks with light beer batter.  Great job!”

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Follow me @dirtydishesblog