Everyday Dutch Oven: Mushroom and Scallion Frittata

     Frittatas, or open faced omelettes, are made for dutch oven cooking. Usually they are started over low heat then once the frittata sets, finished off under high heat in your oven. In this instance your dutch oven acts both as a skillet and a broiler to make this Mushroom and Scallion Frittata from Martha Stewart. In my 10 inch oven I sauteed the scallions and mushrooms over a full compliment of coals, once I added the beaten eggs I moved the bottom coals to a ring around the base of the oven and filled in the lid with 20-22 briquettes. The blast of high heat at the end of cooking time browns the frittata, it may puff up a bit but will soon fall after you remove it from the coals. If you've ever had Scallion Pancakes in a Chinese restaurant, you'll definitely like this recipe, the scallions sweeten as they cook and compliment the mushrooms nicely. Top if off with your favorite cheese, feta, Cheddar, Mozzarella or even goat cheese would be a great addition. Make it any time of the day or even cut it into smaller slices and serve as an appetizer at room temperature.

Mushroom and Scallion Frittata
2 Tblsp olive oil
12 scallions, including green parts, cut into 1 1/2 inch pieces
1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick, or white mushrooms, sliced
Salt and pepper
8 eggs
1/2 cup grated Parmesan cheese

     Lightly oil or spray 10 inch dutch oven.
     Saute scallions, mushrooms and 1/2 tsp salt over a full compliment of coals.
     Cover, with a dozen or so coals on the lid, and cook until softened, about 10 minutes.
     In a large bowl, whisk together eggs and 1/4 teaspoon each salt and pepper.
     Pour egg mixture over the vegetables, cook, stirring for 2-3 minutes.
     Move bottom coals to a ring around the base of oven.
     Sprinkle with Parmesan cheese.
     Cover, adding more coals to the lid moved from the bottom of the oven.
     Cook for 15 minutes or until lightly browned.
     Makes 4 servings.