Mushroom Green Onion Skillet Frittata Recipes

MUSHROOM & GREEN ONION SKILLET FRITTATA

Steps:

• Heat oven to 400ºF.
• Beat Neufchatel in large bowl with mixer until creamy. Add eggs, 1 at a time, mixing on low speed after each until blended. Stir in bacon, 3/4 cup mozzarella and onions.
• Spray 10-inch ovenproof nonstick skillet with cooking spray. Add mushrooms and garlic; cook and stir on medium heat 5 min. or until tender. Stir in Neufchatel cheese mixture until blended. Cover with lid. Reduce heat to low; cook 8 to 10 min. or until egg mixture is almost set in center. Uncover; place skillet in oven.
• Bake 5 min. or until center is set. Remove from oven. Top with remaining mozzarella; cover with lid. Let stand 2 min. Loosen frittata from side of skillet with spatula; slide frittata onto serving plate. Cut into wedges to serve.

MUSHROOM AND SCALLION FRITTATA

Steps:

• Preheat oven to 350 degrees. Heat olive oil in a medium ovenproof skillet over medium heat. Add scallions, mushrooms, and 1/2 teaspoon salt; cover, and cook until the vegetables are very soft, about 15 minutes. (The vegetables start out piled high, but they cook down quickly.)
• In a large bowl, whisk together eggs and 1/4 teaspoon each salt and pepper. Pour egg mixture over the vegetables, stir for 2 minutes, then cook for 3 to 4 minutes more. Sprinkle cheese over the frittata, and bake in the oven for 15 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.

WILD MUSHROOM FRITTATA WITH CHEDDAR, GREEN ONIONS, AND PEAS

Steps:

• 1. Preheat the broiler with the rack in the second position from the top.
• 2. In a medium bowl, whisk together the eggs, milk, 1/2 tsp salt, a few grinds of pepper, the nutmeg, and cayenne.
• 3. In a 12-in/30.5-cm ovenproof skillet over medium-high heat, melt the butter. When the butter is melted and hot, add the potatoes and a sprinkle of salt and pepper. Cook the potatoes, stirring every now and then, until they begin to soften, about 3 minutes. Add the green onions, mushrooms, garlic, thyme, and another sprinkle of salt and pepper and continue to cook and stir until the mushrooms have given off their liquid and are dry, about 4 minutes. Add the peas and cook until all of the veggies are tender and the peas are warmed through, another minute or two. Taste and adjust the seasoning. Spread the filling evenly over the bottom of the pan and sprinkle the cheese over the top.
• 4. Pour the eggs evenly over the vegetables in the pan and reduce the heat to low. Cover the pan and cook for 2 minutes, then remove the lid and transfer the pan to the broiler. Broil the frittata until the top is lightly browned and the eggs have firmed up in the center, about 4 minutes. To test, press the center of the frittata lightly with your finger. If it feels firm, it's done.
• 5. Remove the frittata from the oven and let it rest for 3 minutes on a wire rack on the countertop to continue to firm up before cutting it into wedges. It will be puffy when it comes out of the oven but will deflate and become firmer as it cools. Serve the frittata hot or at room temperature.

POTATO-MUSHROOM FRITTATA

Steps:

• Place the potatoes in a saucepan. Add water to cover and salt. Bring to a boil and cook, simmering until tender, about 20 minutes. Drain.
• When the potatoes are cool enough to handle, peel and slice them 1/2 inch thick. Set aside.
• Heat 2 tablespoons of the vegetable oil in a large nonstick skillet. Add the potatoes and cook, stirring often but gently, until they are golden brown. Remove and set aside.
• Add the remaining 1 tablespoon vegetable oil to the skillet, and add the mushrooms. Cook, stirring often, over high heat, until they start to turn brown. Add the onions, red pepper strips, ham, garlic, pepper and salt to taste. Cook, stirring and shaking the pan, 5 minutes. Remove and set aside.
• Meanwhile, break the eggs into a mixing bowl. Add salt and pepper to taste. Beat well with a fork.
• Wipe the skillet clean. Add the olive oil to the skillet and heat. Add the potatoes, the mushroom mixture, and the basil or parsley. Cook, stirring, over high heat for 2 minutes.
• Beat the egg mixture again, and pour it over the potato-mushroom mixture. Cook, stirring from the bottom, until the eggs start to set, about 2 minutes. Cover and cook over medium heat about 3 minutes or until done.
• Place a large round serving dish over the skillet, and quickly invert both the skillet and the dish, letting the frittata fall into the dish. It should be golden brown on top. Serve immediately.

GREEN ONION AND MUSHROOM OMELET

Steps:

• Finely chop mushrooms in processor. Melt 2 tablespoons butter in medium skillet over medium-high heat.
• Add mushrooms and 3 tablespoons onions; sauté 3 minutes. Add vermouth and boil until evaporated, about 1 1/2 minutes. Season with salt and pepper.
• Whisk eggs, 1 tablespoon water, salt, and pepper in medium bowl to blend. Melt 1 teaspoon butter in small nonstick skillet over medium heat.
• Add half of egg mixture. Stir with back of fork until edges begin to set.
• Cook until omelet is set, lifting edges with spatula to let uncooked egg flow underneath, about 2 minutes.
• Spoon half of mushroom mixture down center of omelet. Fold both sides of omelet over filling and transfer to plate.
• Repeat with remaining butter, egg mixture, and mushroom mixture. Sprinkle omelets with remaining onions.

BACON, ONION AND TOMATO FRITTATA

Steps:

• In medium, broilerproof, nonstick skillet, cook bacon until crisp.
• Using slotted spoon, transfer bacon to paper towels to drain.
• Pour off all but 1 tblsp drippings from skillet.
• Add olive oil to skillet.
• Add sliced onion and cook over medium-high heat until golden, stirring frequently, about 5 minutes.
• Reduce heat to medium-low.
• Add chopped tomatoes and cook until almost all liquid evaporates, stirring frequently, about 10 minutes.
• Preheat broiler.
• Whisk eggs in large bowl until frothy.
• Whisk in bacon, basil and season to taste.
• Pour into skillet with vegetables.
• Cook over medium heat until bottom is just golden and top is still unset, occasionally lifting edges of frittata and tilting pan to let uncooked egg run underneath, about 10 minutes.
• Sprinkle top with Parmesan cheese.
• Broil frittata until top puffs and turns golden, about 3 minutes.
• Slide frittata onto platter.
• Serve warm or at room temperature, cutting into wedges.

MUSHROOM & GREEN ONION SKILLET FRITTATA

Steps:

• Beat Neufchatel in large bowl with mixer until creamy. Add eggs, 1 at a time, mixing on low speed after each until blended. Stir in bacon, 3/4 cup mozzarella and onions.
• Spray 10-inch ovenproof nonstick skillet with cooking spray. Add mushrooms and garlic; cook and stir on medium heat 5 min. or until tender. Stir in Neufchatel cheese mixture until blended. Cover with lid. Reduce heat to low; cook 8 to 10 min. or until egg mixture is almost set in center. Uncover; place skillet in oven.
• Bake 5 min. or until center is set. Remove from oven. Top with remaining mozzarella; cover with lid. Let stand 2 min. Loosen frittata from side of skillet with spatula; slide frittata onto serving plate. Cut into wedges to serve.