Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, ham, shallot & mushroom frittata. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Top the partially cooked dough with the ham, shallot mixture, and cheese. Fennel, wholegrain mustard and shallot glaze. Toast fennel seeds in dry frying pan over medium heat.
Ham, Shallot & Mushroom Frittata is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Ham, Shallot & Mushroom Frittata is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. 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:
- Take 8-14 small new potatoes (about 400g)
- Make ready 40 g butter
- Get 3 banana shallots, chopped
- Make ready 3 cloves garlic, chopped
- Get 1 red chili with seeds, sliced
- Get 1 red pepper, deseeded and chopped
- Prepare 1 green pepper, deseeded and chopped
- Take 125 g chestnut mushrooms, sliced
- Make ready 6 eggs
- Prepare 150 ml milk
- Prepare Salt
- Take Ground black pepper
- Prepare 250 g cooked ham, diced
- Take 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)
Often found alongside onions and garlic in the grocery store, shallots are an indispensable ingredient to any pantry, lending a nuanced, soft, and fresh flavor to everything from dressings, to stocks. Shallot has a long history in Onion Land. 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.
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.
The shallot is in the onion family, and is typically a botanical variety or cultivar group of the species Allium cepa. This was formerly classified as a separate species, A. ascalonicum. Shallots have a taste that is somewhere between garlic and onion. It's possible that you may find that stores either don't stock shallots, or they might cost more than you want to. Sweeter and milder than onions, shallots add plenty of flavour to savoury dishes.
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