Author Notes
I went to bed on Wednesday night with a tupperware full of leftover kasha varnishkes in the fridge from Rosh Hashanah dinner #1. That night, I dreamed of a kasha varnishkes frittata. So I made it, and it served quite well at Rosh Hashanah dinner #2. —linzarella
Ingredients
- Kasha Varnishkes Frittata
-
1 tablespoon
butter or chicken fat
-
1-2 cups
leftover kasha varnishkes
-
6
eggs
-
fresh thyme
-
a few spoon fulls cream or creme fraiche
-
salt & pepper, to taste
- Kasha Varnishkes
-
1/2 cup
onions, thinly sliced
-
1/2 cup
cremini mushrooms, sliced
-
2-3 tablespoons
chicken fat, butter, or olive oil
-
1/2 cup
kasha
-
1 cup
bow tie pasta
-
salt & pepper, to taste
Directions
- Kasha Varnishkes Frittata
-
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.
-
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.
-
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.
- Kasha Varnishkes
-
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.
-
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.
-
Cook and drain the pasta. In a large bowl, combine the mushrooms, onions, pasta, and kasha, adding a little more fat, salt, and pepper.
See what other Food52ers are saying.