How to Make Mini Enoki Mushroom Frittatas

From Mr Ben Kim (Healthy Eating)

As a Food Scientist student (LOL...), I would love to promote healthy eating...Since I've been practicing myself to eat healthily, I think going all-vege isn't something really bad. People might think vegetables are not nice to eat, but hey, we can actually be more creative a lil and dare to try various recipes and explore ourselves! I am not someone who is so fancy of vegetables as well...But I've been eating lotsa vegetables this semester since I've started to cook myself! :P

I'm craving for salad lately, so, I've tried making various salads too! Lettuce isn't that bad after all (I used not to like it last time) :) I've made chicken salad yesterday, but due to lack of ingredients and time ( financial was also one of the factor), I still find my chicken salad lack of something. Hmm...I've thought of adding grapes,berries and some nuts into it to make it more fancy!:P

Anyway, lemme share with you this awesome enoki recipe which I found from Dr Ben Kim's webbie which I've subscribed (it's free!)

I suppose you could call them mini mushroom omelettes, but enoki mushroom frittatas has a

nice ring to it, no? However you choose to name this dish, know going in that it provides a

wonderfully chewy texture that makes it natural to pair with rice or noodles.

You'll need some organic eggs, a large handful of a favorite herb or two, and a small package of

enoki mushrooms.

Koreans often put protein-rich enoki mushrooms in miso-based soups and stews for their

subtle yet hearty flavor and of course, their exquisitely chewy texture.

Start by chopping off the roots so that the stringy tops are free to scatter.

Just one clean chop through the middle will leave you with manageable strings of enoki

mushrooms that will help form your mini frittatas.

Use your fingers to separate the mushrooms so that they sit in a loose pile in a large bowl.

Now chop up a large handful of any of your favorite herbs to add to the mix. On this particular

day, we went with chives. (since I don't really like chives, I will skip this. But some people might

like it...)

Give the mushrooms and herbs a light toss and mix.

Then whisk up your eggs and add them to the bowl. For one large handful of enoki mushrooms

and a large bunch of herbs, you'll want to use around six large eggs, which will produce about

six to ten mini frittatas that are about the size of your palms.

Warm your cooking oil of choice (we use extra virgin olive oil or coconut oil) over medium heat

in a large pan. Once the pan and oil are sufficiently hot, use a ladle to spread a small, pancake-

size circle of egg, mushroom, and chives on your pan. I would recommend doing one or two

individually at first to get a sense of cooking time, and then doing a few at a time.

If your pan is thoroughly warmed over medium heat, you should be able to flip your mini frittata

within a minute. Once you flip it over, give it a solid pat down with your spatula to ensure that

you aren't left with some uncooked egg within.

These mini frittatas are best gobbled down while piping hot, so try to have other components

of your meal ready so that you can begin eating as soon as the frittatas come off the pan.

For seasoning, we go one of two ways. The quickest way is to sprinkle a little sea salt and

pepper to your batter before you cook up the frittatas. If you want more of a rich, Asian flavor,

try making a dipping sauce by combining three parts soy sauce with one part sesame oil and a

splash of your best vinegar. Definitely a mouthwatering combination.

Sorry that I didn't have time to write this out as a separate recipe without photos. If you need

just the instructions, I suggest copying and pasting into Word and printing from there.

Ah, and leftovers are easily saved in containers and re-heated in a toaster oven.

(Have a nice day! And try it! I'll try it tomorrow, and it seems to be tasty!:) )