Oolong Infused “Prosciutto” and Veggie Frittata Recipe

Thank you Karen from the Tea Spot for sharing this fabulous oolong tea recipe with our readers!  She recommends using their vintage oolong for this dish.  Please send in some pictures Karen if you have any or if any readers make this, I would be more than happy to post pictures!  As I am a vegetarian, I recommend substituting prosciutto with eggplant.

Ingredients

• 2 tablespoons olive oil
• ½ medium yellow onion chopped (about ½ cup)
• 1 medium squash chopped (about 1 cup)
• 1 medium red bell pepper chopped (about 1 cup)
• 2 cups of mixed mushrooms (shiitake, baby bellos & oyster) diced
• ½ bunch of asparagus, diagonally sliced into 1/4 in wide sliced (about 2 cups)
• 8-10 large eggs (or egg whites only)
• 1/3 cup soy cream (or heavy cream)
• 2 tablespoons of loose oolong tea to yield ½ cup of liquid Oolong Tea Concentrate

To make Oolong Tea Concentrate: Bring 5 oz water to a boil and let cool for 2-3 minutes, which will bring water to 180°, a good temperature to steep oolong tea.  Place 2 TBS of tea in an 8 oz measuring cup. Pour 4 oz hot water over tea leaves and steep for 3 minutes.  Strain tea leaves and place liquid in refrigerator to chill.  **Save tea leaves to make iced tea.

• 2 ounces sliced prosciutto coarsely chopped (optional if you are vegetarian like me!)
• 1 cup Dubliner cheese grated (About 4 ounces)
• 1/4 cup grated Parmigiano-Reggiano cheese
• To garnish: 1 avocado chopped and 1 tomato chopped

Prep Time: 20-25 min / Cook time: 15 – 20 min
Serving Size: 4 – 6
Level: Easy

Preparation:

1. Preheat oven to broil.
2. Heat oil in medium skillet over medium – high heat. Sauté onions until soft (Optional: add 1 tablespoon of chopped already steeped Oolong tea leaves). Add pepper, squash, mushrooms and asparagus and sauté. Cover and let cook for 3 – 4 minutes.
3. Whisk eggs and creamer in a large bowl.  Add chilled steeped oolong tea and whisk more thoroughly.
4. Pour in egg mixture to the veggies in the skillet and gently stir.  Cover & reduce the heat to low and cook until eggs are almost set (about 8 – 10 minutes).  Evenly add prosciutto and basil to skillet and let sit for 1-2 minutes.  Loosen edges with spatula and turn off stove.
5. Sprinkle cheese on top, place in oven and cook until the top starts to brown (about 3-5 minutes). Take out of oven and let sit for 2-3 minutes.  Loose edges with spatula.
6. Place a large serving plate over the pan, and carefully invert to turn out the frittata.  Let sit for 5 – 10 minutes
7. Cut into wedges & serve.  Garnish with Avocado & diced tomatoes.

The Tea Spot as also shared that if you buy 2 Vintage Oolong teas now you can get 1 free.  Just enter the total number of tins you want to receive (ie. 3 tins) and your shopping cart will take care of the rest (only charging you for 2 tins).  I’m not sure how long this promotion will last for, but check it out!

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