Shiitake Frittata Squares with Prosciutto
makes 24 hors d'hoeuvres
1 tablespoon unsalted butter
8 ounces fresh shiitake mushrooms, stems discarded, and caps finely chopped
2 medium shallots, finely minced
1/4 cup white wine
1 1/2 tablespoons chopped chervil
2 extra large eggs
6 extra large egg whites
1/3 cup finely grated parmesan cheese
1/4 teaspoon kosher salt
freshly ground black pepper to taste
8 thin slices of prosciutto
24 long fresh chives, run under hot water to wilted and dried on a paper towel
Line an 8x8-inch baking dish with parchment paper and spray the pan with non-stick baking spray. Preheat the broiler, adjusting rack 6 inches away from the heat. In a medium bowl, beat together the eggs, egg whites, parmesan, salt, and pepper. Set aside.
In a 10-inch non-stick skillet, melt the butter over medium-high heat. Add the mushrooms and shallots, stirring occasionally for 3 minutes. Add the wine and cook until the liquid has evaporated and the mushrooms are tender and golden, about 5 minutes. Increase the heat to high. Add the egg mixture and cook, stirring constantly until the eggs are softly scrambled, about 2-4 minutes. Transfer the mixture to the prepared baking dish and evenly spread the top. Place the pan under the broiler and broil until the eggs are firm to the touch and lightly golden, about 1-2 minutes. Invert the frittata to a cutting board, remove the parchment paper, and cool. Cut the frittata into 24 pieces. Cut each prosciutto slice into 3 strips. Wrap a prosciutto strip around each frittata square and tie a chive around the prosciutto. Serve at room temperature. Enjoy!
Note: The frittata squares can be made 2 hours ahead, covered with a lightly dampened paper towel, wrapped in plastic wrap, and chilled. Bring to room temperature before serving.
Printed from thegalleygourmet.net