Kramer and I leave for Portland tomorrow! Neither of us have ever been to Portland, so we are really excited. It’s so hot and muggy and absolutely miserable in the city right now, that a short reprieve is all that we can think about as we sweat the days away. I can’t wait to see green trees, smell fresh air, and drink beers cheaper than $8 a pint. That’s the life. We’re staying with an old friend of ours who moved out there from Phoenix, so it’ll be a small reunion, and best of all, he just got a dog. I have already warned him to prepare for his dog to love me more than him – it’s nothing dogs can help, I just have a natural gift. We’ll be sticking to Portland proper, as we’re only there a few days, but please tell me what we should do there. Favorite restaurants? Bars? Attractions? I know that we are supposed to go river tubing, but which river is best? I want all the hot gossip, people, so let me have it.
This is the perfect quick Sunday breakfast, made with the world’s best mushrooms, hen of the woods. In Japan, they are called maitake, which means “dancing mushroom” – clearly the most adorable name for a mushroom, ever. I love these mushrooms not only for their beauty, but for how incredibly delicious they are. They are delicate, but still have a hearty, earthy flesh that is perfect for picking up tons of flavor and sauteing just a bit in some butter. I used garlic scapes for this, too, although they may be out of season at this point, so go ahead and use scallions, or even leeks, in their place. This frittata only took about 25 minutes from start to finish, so Kramer and I were able to wake up and eat almost immediately, which is extremely important after a late night, wouldn’t you agree? I hope that everyone has a great 4th of July, and if you party too hard, this is just the thing to get you going the morning after
Add your beaten eggs to the pan.
Cook for a few minutes in the pan, running your spatula through it a bit to allow the eggs on top to to fall through into the bottom of the pan. After about 3 minutes, place the pan in the oven at 450 degrees F for 4-5 minutes, until cooked through.
- 2 cups hen of the woods mushrooms (or any other mushrooms that you have)
- 2 garlic scapes, green stalks only, thinly sliced (feel free to substitute scallions)
- 2 tablespoons unsalted butter
- 6-7 eggs, lightly beaten
- 1 large sweet pepper, thinly sliced
- 1 avocado, thinly sliced (for garnish)
- Preheat your oven to 450 degrees F. Clean your mushrooms gently with a wet cloth (rinsing mushrooms under running water can often ruin their flavor) and remove any large bits of dirt. Roughly chop them, if needed, but try to keep them in larger pieces. Heat a cast iron skillet (or another 10-inch skillet) over medium-high heat and add in the mushrooms, stirring every so often, allowing them to sweat a bit and release their natural juices.
- After the mushrooms have browned a bit, reduce the heat to medium and add in the butter and thinly sliced scapes (or scallions). Cook for another 5-8 minutes or so, until the mushrooms are tender and the scapes are fragrant. Add in the beaten eggs, and cook for another 3-5 minutes, until the bottom of the frittata has solidified. You can use your spatula to cut through the bottom of the frittata to allow the top of the eggs to cook through.
- When the frittata looks nearly done, but not quite, place it in the oven for 2-3 minutes, until the top has cooked. Be sure to keep a close eye on it in the oven, as it will cook quickly. Remove from the oven, cut into wedges, and serve immediately with a slice or two of avocado.