Mushroom Cheddar And Toast Frittata Recipes

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MUSHROOM, CHEDDAR, AND TOAST FRITTATA



Mushroom, Cheddar, and Toast Frittata image

Thick cubes of bread make this dish feel like an inside-out egg sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Time 40m

Number Of Ingredients 8

10 large eggs, lightly beaten
1/4 cup whole milk
Coarse salt and pepper
2 tablespoons unsalted butter, divided
2 slices sourdough bread, cut into 3/4-inch cubes
1/2 pound button mushrooms, trimmed and sliced
6 scallions, thinly sliced, white and green parts separated
1/2 cup shredded cheddar (1 1/2 ounces)

Steps:

  • Preheat oven to 425 degrees. In a large bowl, whisk together eggs and milk and season with salt and pepper. In a 10-inch oven-safe, nonstick skillet, melt 1 tablespoon butter over medium-high. Add bread and cook, turning, until golden on all sides, about 4 minutes. Transfer to a plate.
  • Add remaining tablespoon butter and the mushrooms, and cook until softened, about 4 minutes. Lower heat to medium, add scallion whites, and cook until soft, 3 minutes more. Season. Add egg mixture to skillet, stirring until large curds form and eggs are halfway set, about 2 minutes. Press bread into eggs.
  • Sprinkle with cheese and bake until puffed and center is just set, 5 to 7 minutes. Top with scallion greens.

Nutrition Facts : Calories 446 g, Fat 28 g, Fiber 2 g, Protein 25 g, SaturatedFat 11 g

MUSHROOM-CHEDDAR FRITTATA



Mushroom-Cheddar Frittata image

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

1 package (10 ounces) white mushrooms, trimmed and quartered
1/2 pound red new potatoes, cut into 1/2-inch pieces
1 tablespoon olive oil
Coarse salt and ground pepper
8 large eggs
1/2 cup whole milk
1 tablespoon Dijon mustard
1/4 teaspoon hot-pepper sauce
1 cup shredded white cheddar
1 package (10 ounces) frozen chopped broccoli, thawed and patted dry

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.

QUICK AND EASY CHEESY MUSHROOM FRITTATA



Quick and Easy Cheesy Mushroom Frittata image

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

nonstick cooking spray
2 tablespoons unsalted butter
1 medium sweet onion, thinly sliced
1 (8 ounce) package sliced button mushrooms
1 teaspoon garlic salt, or to taste
10 large eggs
⅓ cup half-and-half
2 cups shredded Cheddar cheese
1 (1 ounce) package ranch dressing mix
2 tablespoons dried parsley
1 teaspoon salt-free seasoning blend, or to taste
salt and ground black pepper to taste

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

EASY MUSHROOM AND CHEESE FRITTATA



Easy Mushroom and Cheese Frittata image

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

8 eggs
1/4 cup 2% low-fat milk
1/4 cup grated parmesan cheese
1 teaspoon dried sage
1/4 teaspoon ground pepper
2 tablespoons olive oil or 2 tablespoons butter
1 medium onion, diced
1/2 cup red pepper, diced
8 ounces sliced small mushrooms
2 garlic cloves, minced
2 tablespoons minced parsley (optional)
3/4 cup shredded provolone cheese, Swiss or 3/4 cup jarlsberg cheese

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.

CARAMELIZED MUSHROOM AND ONION FRITTATA



Caramelized Mushroom and Onion Frittata image

When I was young, my grandmother used to make me buttery sauteed mushrooms. Now I enjoy them in a hearty breakfast frittata. - Melissa D'Antonio, Poughkeepsie, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 4 servings.

Number Of Ingredients 12

1 pound sliced fresh mushrooms
1 medium red onion, chopped
3 tablespoons butter
3 tablespoons olive oil
1 shallot, chopped
1 garlic clove, minced
1/2 cup shredded cheddar cheese
1/4 cup shredded Parmesan cheese
8 large eggs
3 tablespoons heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper

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.

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