EASY MUSHROOM AND CHEESE FRITTATA
Frittata is an Italian version of an omelet that has the vegetables mixed in with the eggs and since it is not folded but served open face, it is easier to handle. It may be baked in oven or cooked on top of stove and served any time of day.
Provided by Mary Jenny
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl or measuring cup whisk eggs, milk, Parmesan cheese, sage and pepper together until well mixed, set aside. Preheat oven to 350ºF (180ºC).
- In a 10"(25 cm) non-stick skillet heat oil over medium- high heat; sauté onion and red pepper 2-3 minutes or until softened. Add mushrooms and sauté 4-5 minutes or until lightly browned; add garlic and cook 1 minute. Pour egg mixture into skillet mixing lightly to incorporate mushrooms; sprinkle with parsley if desired. Bake in oven about 12-15 minutes or until just set in the centre and no longer moist on top. Sprinkle with cheese and return to oven for 2 minutes to melt cheese. Loosen around the edges with a rubber spatula and slide out onto serving plate. Cut in wedges to serve. Serve hot or at room temperature.
- Variation: Instead of cooking the frittata in oven it may be cooked on top of stove over medium- low heat; lifting outer edges of omelet to allow uncooked portion to run underneath, then cover and cook until just set. Turn off heat. Sprinkle with cheese and cover to melt cheese.
- Tip: Substitute 4 eggs and 4 egg whites for the 8 eggs to lower fat.
MUSHROOM BLUE CHEESE FRITTATA
This frittata with mushrooms, blue cheese and fresh parsley will add savory sophistication to any brunch.
Provided by Food Network Kitchen
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the broiler.
- Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, 12 to 15 minutes. Stir in the scallions.
- Meanwhile, whisk together the eggs, mushroom broth, parsley, nutmeg, 1 1/2 teaspoons salt and a generous amount of pepper. Gently stir in the blue cheese.
- Reduce the heat to medium and pour the egg mixture into the skillet. Cook, stirring gently to avoid breaking up the cheese too much, until the eggs begin to set, about 4 minutes.
- Place the skillet under the broiler and cook until the frittata is set, 3 to 4 minutes. Let stand 5 minutes in the skillet and then slide the frittata onto a cutting board or plate. Cut into wedges.
BACON CHEESE FRITTATA
Make this frittata even easier by using cooked bacon from the freezer. It's a wonderful dish to serve at brunch or to take as leftovers for lunch.
Provided by Mildred Marie Martin
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
- Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese.
- Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 244.7 calories, Carbohydrate 3 g, Cholesterol 227.6 mg, Fat 19.1 g, Fiber 0.1 g, Protein 15.3 g, SaturatedFat 9.5 g, Sodium 602.5 mg, Sugar 2.5 g
MUSHROOM-CHEDDAR FRITTATA
This American-style vegetarian frittata uses cheddar instead of Parmesan and is spiced up with a dash of mustard and hot-pepper sauce.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. In a 9-inch deep-dish pie plate, toss mushrooms, potatoes, and oil; season with salt and pepper. Roast for 20 minutes, tossingonce.
- Meanwhile, in a medium bowl, whisk together eggs, milk, mustard, hot-pepper sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir in cheddar and broccoli.
- Pour egg mixture over mushrooms and potatoes, and stir to distribute them. Bake until puffed and set in the middle, and a paring knife inserted into the center comes out clean, 45 to 50 minutes.
CARAMELIZED MUSHROOM AND ONION FRITTATA
Steps:
- In a 10-in. ovenproof skillet, saute mushrooms and onion in butter and oil until softened. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally. Add shallot and garlic; cook 1 minute longer., Reduce heat; sprinkle with cheeses. In a large bowl, whisk the eggs, cream, salt and pepper; pour over top. Cover and cook for 4-6 minutes or until eggs are nearly set., Uncover skillet. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.
Nutrition Facts : Calories 465 calories, Fat 38g fat (16g saturated fat), Cholesterol 479mg cholesterol, Sodium 529mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
HAM AND CHEESE FRITTATA
Steps:
- In a skillet, melt butter over medium heat. Saute mushrooms, pepper and onions until tender. In a bowl, beat eggs until foamy; stir in ham. Pour over the vegetables. Let eggs set on the bottom, then lift the edges to allow any uncooked egg to flow underneath. Cover and cook until the eggs are set, about 3 minutes. Sprinkle with cheese and cut into wedges to serve.
Nutrition Facts : Calories 300 calories, Fat 23g fat (12g saturated fat), Cholesterol 373mg cholesterol, Sodium 548mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 19g protein.
QUICK AND EASY CHEESY MUSHROOM FRITTATA
This mushroom frittata is simple for beginners and a snap for brunch or a quick supper! Fresh ingredients make this dish delicious.
Provided by MrsMeadows
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with nonstick spray.
- Melt butter in a skillet over medium heat; stir in onion. Cook and stir until the onion begins to soften, about 3 minutes. Add mushrooms and garlic salt; cook until onion is translucent and mushrooms have softened, about 5 minutes.
- While the mushrooms are cooking, beat eggs and half-and-half in a bowl with an electric mixer for 1 minute on low speed. Stir in Cheddar cheese, ranch dressing mix, parsley, seasoning blend, salt, and pepper.
- Remove mushroom-onion mixture from the heat and allow to cool slightly, about 5 minutes. Add to egg mixture and mix until combined. Pour into the prepared baking dish.
- Bake in the preheated oven until middle of the frittata is firm, about 30 minutes.
Nutrition Facts : Calories 263.5 calories, Carbohydrate 5.5 g, Cholesterol 273.5 mg, Fat 19.7 g, Fiber 0.6 g, Protein 16.3 g, SaturatedFat 10.5 g, Sodium 742.5 mg, Sugar 1.7 g
MUSHROOM AND CHEESE FRITTATA
Provided by Deborah Briggs
Categories Egg Mushroom Brunch Vegetarian Quick & Easy Pan-Fry Swiss Cheese Bon Appétit Connecticut Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 2 Servings
Number Of Ingredients 5
Steps:
- Preheat broiler. Melt butter in heavy 10-inch nonstick skillet over medium heat. Add mushrooms and sauté until golden brown, about 8 minutes. Beat eggs and green onions to blend in bowl. Season with salt and pepper. Pour egg mixture over mushrooms and stir briefly. Let eggs begin to set around edges. Lift edges and tilt pan, letting uncooked portion flow under cooked eggs. Cook until eggs are almost set but still slightly moist, about 30 seconds. Arrange cheese slices atop frittata. Broil until cheese melts and bubbles. Slide frittata onto plate and serve.
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