Mushroom and Broccoli Frittata Cooking Tips
You can use different types of fresh mushrooms for this recipe, like shiitake or portobello. Ideally, your mushrooms should have a fresh and smooth appearance, and should be free from blemishes. Keep them in the fridge at all times, and use within days of purchasing.
To clean mushrooms, wipe with a soft brush or damp cloth to remove particles. Quickly rinsing them with cold water also works, but make sure to immediately pat dry with a paper towel. Do not soak mushrooms, as they are very porous and easily absorb water. In fact, do not wash your mushrooms until you’re ready to use them for cooking.1
You don’t need to peel mushrooms, but check the stems to see if they’re dry. You may also need to remove the tough stem portion of shiitakes and/or the root of the portobello.
As for broccoli, make sure to select tight and firm stalks that are not tough. The buds should be closed tightly, and the leaves should be crisp and very green, while the florets should be dark green. Avoid buying broccoli where the buds are starting to turn yellow, or the leaves already have a yellow tinge to them. Make sure to check the odor as well. If the broccoli has a very strong smell, it means that it’s already old.2
As much as possible, buy fresh, organic, and free-range eggs from a local farmer that allows his hens to forage freely outdoors. You can also find these at local health food stores. These are more nutritious than conventional eggs sold in supermarkets, which come from confined animal feeding operations (CAFOs) and are usually lacking nutrients.
To distinguish free-range eggs from pastured varieties, check the color of the yolk. Foraged hens have bright orange yolks, while CAFO eggs usually have dull, pale yellow yolks.
When cooking the frittata, aim for a custard-like texture. It should be trembling and barely set. An overcooked frittata will have a texture (and interior) that’s similar to a kitchen sponge. To get a deep golden-brown crust, sprinkle more cheese in the last few minutes while it’s in the broiler.3 To check if the frittata is cooked, cut a small slit in the middle. If raw eggs run through the cut, bake for a few more minutes.4