Sharing Food and Memories with Friends and Family

February 18, 2012
Irene Saiger


Portobello Mushroom Frittata

Last week we went to see an Israeli documentary called The Breakfast Parliament about the privatization of Kibbutz Ein Tsurim and the impact on its’ members.  The film focused on a group of Kibbutznikim who, for decades, had breakfast together in the dining hall until a vote decides that it is no longer economically feasible.  In one of the last scenes of the film, you glimpse each of these men eating in their homes, separately and alone.

One of the highlights of the year I spent working on Kibbutz Usha, milking 300 cows a day, was walking into the communal dining hall after the morning milking, knowing that there would be a room full of people talking about anything and everything, over breakfast.  Being part of a setting where meals were always communal had a great impact on me, and to this day breakfast is a meal that I prefer to have in the company of others.

I was fortunate enough to continue this tradition over the past several years.  Sharing an office with two colleagues, who became friends, we begin each morning with breakfast, each of us at eating at our own desk, but in each other’s presence.  It has been a ritual that has nourished our stomachs and our souls  as we catch up, chat, confer and prepare for the day.  Last week I was told that I will be moving into the office next door, and yesterday I packed up my desk.  Barbie sat with me and we reminisced, Susan handed me a card on which she wrote that I should knock on the wall three times when I need her.  Friday was the last day of our own breakfast parliament.  I am ready to knock.

Portobello Mushroom Frittata

8 oz. small Portobello mushrooms, sliced

1 large shallot, sliced

4 eggs

3/4 cup mozzarella cheese, shredded

2 Tb olive oil

salt and pepper to taste

Preheat oven to 375 degrees.  Put olive oil in frying pan and heat.  Add sliced shallots and mushrooms and sauté on high heat for about 5 minutes.  Allow mixture to cool.  Beat 4 eggs in a large bowl and add mushroom mixture.  Season with salt and pepper.   Add 1/2 cup mozzarella cheese and mix well.  Butter a pie dish and pour in egg mixture.  Cover with remaining mozzarella cheese.  Place in oven till golden brown, about 40 minutes.  Serves 4-6 for breakfast.



8 thoughts on “Portobello Mushroom Frittata

  1. I was so surprised to hear that you had to move. I don’t see why you still cannot have breakfast together.

    When I was in my kibbutz we had breakfast in the field where we picked pears. We started picking pears at 4:30 AM and by 7:00 we were starved. Breakfast was brought down to a central location in the field of pear trees and it was just delicious. We had fresh bread, margarine, preserves, hard boiled eggs, tomatoes, cucumbers and herring. They served fruit juice made from the pears that were not good enough to export and hot tea. The last piece of bread was with the preserves and a cup of tea. Best breakfast in the world!!

    Loved the frittata. You have so many things to cook for us when we come to visit.

    Love, Anita

  2. My breakfast was sadder! It is not the same without you!!!!! Knock, knock, knock! xo Barbie

  3. yummy breakfast and sounds easy which is also yoummy but sad that you had to move and then the knocking OMG EAT WELL and try to continue the eating pattern only maybe in a neutral room somewhat earlier> love it…….

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