Kasha Varnishkes Frittata

1. 1

   Preheat the broiler. In a large, oven-proof, preferably cast iron skillet, melt the butter over medium heat. Meanwhile, beat together the eggs, thyme, cream or creme fraiche, salt, and pepper until just combined.

2. 2

   Add the leftover kasha varnishkes to the pan and toss to coat in the butter. Then add the egg mixture, and use a spatula to help it distribute evenly among the kasha varnishkes.

3. 3

   Cook for five minutes or so, until it's starting to set along the edges. Finish under the broiler for a few minutes, until browned and crispy on top.

4. 4

   Melt your fat of choice over medium heat. Add the onions, and cook until caramelized. Turn the heat to medium-high, add the mushrooms and a pinch of salt, and cook until the mushrooms are soft and silky. Add a splash of water if they need some help cooking.

5. 5

   Bring a large pot of heavily salted water to boil for the pasta. In another saucepan, boil 1 cup of water, then add the kasha and a pinch of salt. Cover and simmer 15 minutes.

6. 6

   Cook and drain the pasta. In a large bowl, combine the mushrooms, onions, pasta, and kasha, adding a little more fat, salt, and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.