Week 8: Chorizo & Shitake Frittata, Olé!

Hub's parents came to visit this weekend. Although they were unable to stay for frit night, they were able to turn us onto a great Korean grocery store, H-Mart. It's a chain, look for one near you. They have great produce and seafood—we were even able to find Chorizo there! It is a visual and olfactory feast for those who love interesting ingredients—and they have more kimchi that you can throw an enormous stick at.

Our good friends joined us for dinner last night. They are both from Spain and because of this, my husband insisted that the frittata have Chorizo in it. Apparently, Spain=Chorizo. We also picked up some gambas, baby Shanghai greens and vegetable pancakes to round out this hearty meal. Pictured below: Onions and shallots (a little over browned), Chorizo (naturally crumbled while sauteing), and my pre-sliced Shit ake mushrooms—got to love the packaging...

2 links chorizo, sliced and sauteed (casings removed)
1 small onion & 1 medium shallot (browned in canola)
5 large shitake mushroom heads, sliced and lightly sauteed
8 eggs
2 tbl agua
1 tbl heavy cream
1/4 cup shredded cheese + a bit more to sprinkle on top (we finally used the last of the Gruyere—typically I would use a different cheese in this particular frit, but part of the beauty of these are that you can empty out the fridge)
s + p to taste

After sauteeing the chorizo, onion, shallot and mushrooms (separately) incorporate them into the 8 eggs that have been beaten with the water, heavy cream, cheese and s+p. Go lightly on the salt—chorizo and cheese have plenty. It was a good frittata. You really can't go wrong with eggs, chorizo and mushrooms.

My sous (sous) chef was busy looking cute elsewhere in the house...