Leek Broccoli And Mushroom Frittata Recipes

MUSHROOM, LEEK, AND FONTINA FRITTATA

Steps:

• Place a rack in upper third of oven; preheat to 350°F. Heat 1 tablespoon oil in a 10" nonstick ovenproof skillet over medium heat. Add leeks; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.
• Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; mix in 1/2 cup cheese. Season with salt and pepper.
• Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.
• Sprinkle remaining 1/4 cup cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.

BROCCOLI AND MUSHROOM FRITTATA

Steps:

• Melt butter in 10-inch skillet until sizzling; add mushrooms and onion.
• Cook over medium heat until tender (3 to 4 minutes).
• Beat eggs in large bowl until frothy.
• Pour into skillet.
• Gently stir egg mixture over medium heat to cook evenly on bottom (3 to 4 minutes).
• As egg mixture sets, lift edges with spatula to allow uncooked portion to flow underneath.
• Arrange red pepper strips and broccoli on top.
• Cover; continue cooking until eggs are set (4 to 5 minutes).
• Sprinkle with cheese; cut into wedges.

LEEK, BROCCOLI AND MUSHROOM FRITTATA

Steps:

• Preheat oven to 400F. Place a cast iron (or other oven-proof skillet) on the stove and mist with oil. Sautee the leeks, broccoli and mushrooms until the broccoli becomes bright green and mushrooms soften. In a small bowl, whisk together the eggs, almond milk, herbs, and black pepper. Pour the egg mixture over the veggies and let the skillet sit over medium heat for 3 minutes. Transfer the skillet to the oven and bake for 10 minutes. The middle should be set, but if not, continue baking a few minutes more. If you would like the top to be slightly golden, switch the oven to broil for 1-2 minutes. Allow the pan to cool for 5 mins, then slice the frittata and serve

MUSHROOM LEEK FRITTATA

Steps:

• Arrange the bread cubes in a single layer on a baking sheet and toast in a 375 F oven until crispy.
• Saute the garlic in 2 tb. butter and 2 tb. olive oil until the garlic is golden.
• Toss the bread cubes with the garlic butter.
• Saute the leeks in the rest of the butter and olive oil for a couple of minutes.
• Add the mushrooms and seasonings, and continue to cook. Stir occasionally, but keep a lid on it to retain the juices from the mushrooms.
• Butter a 9 x 9 inch pan. Place the bread cubes in the pan, arrange the cream cheese on top, cover the cream cheese with the vegetables, and top with the cheddar cheese.
• Beat together the eggs and milk with some salt and pepper and pour it over the other ingredients in the pan.
• Bake in the 375 F oven until puffy and golden, about 30 minutes.
• Serve immediately.

OVEN-BAKED FRITTATA WITH MUSHROOMS & LEEKS

Steps:

• Heat large skillet on medium-high heat. Add oil, mushrooms and leeks; cook and stir 5 min. or until leeks are tender. Spoon into 9-inch pie plate sprayed with cooking spray.
• Beat eggs, egg product and water in medium bowl with whisk until well blended. Stir in 1/2 cup cheese and parsley; pour over vegetables in pie plate. Top with remaining cheese.
• Bake 30 min. or until knife inserted in center comes out clean.