Who doesn't love breakfast for dinner? As a kid that meant waffles for dinner, obviously something to which to look forward. As an adult my tastes run more savory (even at breakfast for breakfast) and breakfast for dinner usually means eggs. There are a lot of fantastic and easy ways to cook eggs (see the make-ahead post from February) and one of my favorites is a frittata. Last night I decided to experiment a little and try something different, something Debora Madison calls a skillet pie. It's basically an egg and cheese pie cooked in a skillet. I took her recipe and modified it a little - to add some texture - and got a smooth and cheesy dish that was a very satisfying but also very simple.
Skillet Pie with Mushrooms
1 tbsp olive oil
1/2 small red onion, diced small
2 cloves garlic, minced
1 cup ricotta cheese (I used nonfat cottage cheese and it worked just as well)
1/2 cup grated extra sharp Cheddar cheese
1/4 cup grated Parmesan cheese
1/3 cup milk
2 tbsp flour
1/2 tsp salt
1/2 tsp pepper
1 tsp dill
1 cup shitake or crimini mushrooms
1 tbsp butter
1/2 cup cheap red wine
1 tsp marjoram
salt and pepper to taste
Heat oil in a medium (6-8" diameter) cast iron skillet. Saute onions and garlic over medium heat until brown. While that cooks combine cheese in a bowl. Whisk in eggs until well mixed. Add milk, flour, dill, salt and pepper. Pour into skillet and cook in a 375 degree oven for 30 minutes.
While that cooks, stem the mushrooms and slice into thick slices. In a small skillet melt butter and add mushrooms. Cook until just soft. Add marjoram and wine and simmer until reduced by half. Salt and pepper to taste.
Serve skillet pie on a bed of lightly braised greens topped with mushroom wine reduction.