Mushroom Blue Cheese Frittata Recipes

CHEESY PEPPER AND MUSHROOM FRITTATA

Steps:

• Preheat the oven to 375 degrees F. Whisk the eggs, heavy cream, 3/4 teaspoon salt and a few grinds of pepper in a large bowl until combined; set aside.
• Heat 1 tablespoon olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the mushrooms and cook, without stirring, until browned on the bottom, about 3 minutes. Stir, then continue cooking until the liquid evaporates, about 4 minutes. Add the remaining 1 tablespoon olive oil, the bell peppers and a pinch each of salt and pepper; cook, stirring, until the peppers are softened and lightly browned, 6 to 8 minutes.
• Reduce the heat to medium. Pour the egg mixture into the skillet and stir once or twice to combine; cook, without stirring, until the edges start setting, about 1 minute. Scatter the cheese curds and scallions on top, then transfer the skillet to the oven. Bake until the frittata is set and lightly browned, 25 to 30 minutes. Let cool 5 minutes in the skillet, then invert or slide onto a cutting board. Serve warm or at room temperature.

EASY MUSHROOM AND CHEESE FRITTATA

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 FRITTATA WITH ENDIVE SALAD

Steps:

• Set a rack in the upper third of the oven; preheat to 450 degrees F. Whisk the eggs in a large bowl until foamy. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until golden, 3 to 4 minutes. Reduce the heat to medium. Add the butter, scallions, parsley, tarragon, 1/4 teaspoon salt and a few grinds of pepper. Cook until the scallions are wilted, about 3 minutes.
• Pour the beaten eggs into the skillet in an even layer and cook until they start browning, about 3 minutes; sprinkle with the cheese. Transfer the skillet to the oven and bake until set, about 5 minutes.
• Meanwhile, combine the endive and tomatoes in a bowl. Add the lemon juice, the remaining 2 tablespoons olive oil, and salt and pepper. Toss and serve with the sliced frittata.

BLUE CHEESE SPINACH FRITTATA

Steps:

• In a large nonstick skillet coated with cooking spray, cook onion over medium heat for 3 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the skillet. Add spinach to skillet in batches, cooking for 1 minute or until wilted. Remove from the heat., In a large bowl, beat the egg substitute until frothy. Stir in the onion mixture, spinach, mozzarella, blue cheese, tomatoes and nuts. Place in a 10-in. ovenproof skillet coated with cooking spray., Bake, uncovered, at 400° for 30-35 minutes or until a knife inserted in the center comes out clean. Combine the salad ingredients; serve with frittata.

QUICK AND EASY CHEESY MUSHROOM FRITTATA

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.

MUSHROOM AND CHEESE FRITTATA

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.

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.