Quick And Easy Cheesy Mushroom Frittata Recipes

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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.

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

CHEESY PEPPER AND MUSHROOM FRITTATA



Cheesy Pepper and Mushroom Frittata image

Provided by Food Network Kitchen

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 8

12 large eggs
1/2 cup heavy cream
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
6 ounces cremini mushrooms, thinly sliced (about 2 cups)
2 bell peppers (any color), thinly sliced
6 ounces cheese curds, roughly chopped (about 1 cup) or mozzarella, shredded
2 scallions, thinly sliced

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.

MUSHROOM AND CHEESE FRITTATA



Mushroom and Cheese Frittata image

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

2 tablespoons (1/4 stick) butter
6 ounces mushrooms, sliced
4 large eggs
2 green onions, sliced
2 8x4-inch slices Swiss cheese (about 2 ounces)

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.

EASY CHEESY FRITTATA



Easy Cheesy Frittata image

This is from the Kraft Food & Family catalog. I doubled the recipe and baked it in a 9x13 dish. I have also substituted spinach for the basil, excellent both ways.

Provided by kbksmama

Categories     Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

4 eggs
4 egg whites
2 tablespoons water
1/2 cup chopped seeded tomatoes
1 cup shredded reduced-fat mozzarella cheese, divided
2 slices bacon, crisply cooked and crumbled
1/4 cup chopped fresh basil

Steps:

  • Preheat oven to 350.
  • Beat eggs, egg whites and water in a medium bowl with a wire whisk until well blended.
  • Stir in tomatoes, 1/2 cup of the cheese, the bacon and basil.
  • Pour into greased 9-inch pie plate.
  • Bake 25 minutes or until puffed and golden brown.
  • Sprinkle with remaining cheese and bake an additional 5 minutes or until cheese is melted.

Nutrition Facts : Calories 98.2, Fat 6.8, SaturatedFat 2.2, Cholesterol 146.1, Sodium 147, Carbohydrate 1.1, Fiber 0.2, Sugar 0.8, Protein 7.7

QUICK VEG & SOFT CHEESE FRITTATA



Quick veg & soft cheese frittata image

Frittatas are a great meal standby. Vary the ingredients to find your favourite

Provided by Good Food team

Categories     Breakfast, Brunch, Dinner, Lunch, Main course, Side dish, Snack, Supper

Time 30m

Number Of Ingredients 7

100g lardon or chopped streaky bacon
1 tbsp olive oil
2 large courgettes , cut into chunks
350g frozen sweetcorn
400g frozen spinach , defrosted and drained
8 eggs
150g pack soft cheese with garlic and herbs

Steps:

  • Fry the lardons or bacon in the oil in a large non-stick frying pan until starting to brown, add the courgettes, then fry for a couple of mins until they begin to soften. Add the sweetcorn and spinach, season if you like, then heat through.
  • Heat grill to medium. Beat the eggs, then pour over the vegetables. Crumble over the cheese, then cook gently until the egg has just set around the edges, about 5 mins. Slide the frittata under the grill, then cook until the egg is set and the top is lightly browned. Cut into wedges and serve with a simple green salad.

Nutrition Facts : Calories 540 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 1.62 milligram of sodium

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.

EASY CHEESY FRITTATA



Easy cheesy frittata image

This simple lunch dish is a great way of getting children aged 5-9 involved in the kitchen

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 6

2 spring onions , ends trimmed off
4 tablespoons of frozen peas , defrosted
1 courgette , halved with the ends cut off
2 slices of ham
100g feta cheese
4 eggs

Steps:

  • Ask a grown-up helper to switch the oven on to 180C/ 160C fan/gas 4. Snip or cut up the spring onions and put them in a bowl. Add the peas to the bowl.
  • Grate the courgette using your rotary grater, one half at a time, then add it to the bowl.
  • Cut the ham into pieces with your scissors, if you do this over the bowl it will fall straight in.
  • Break the feta into the bowl by crumbling it with your hands.
  • Crack the eggs into a bowl and, if any bits of shell fall in, scoop them out with a spoon. Whisk the eggs until the yolks are mixed into the white.
  • Pour the eggs into the other bowl and stir. Brush a round ovenproof dish, about 16cm across, with oil. Tip everything into the dish. Ask a helper to put the dish in the oven for 30 minutes or until the egg is set. Serve with salad and crusty bread.

Nutrition Facts : Calories 187 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 1.22 milligram of sodium

CHEESY VEGETABLE FRITTATA



Cheesy Vegetable Frittata image

A simple side of fresh fruit makes a perfect refreshing counterpart to this cheesy, flavorful egg bake packed with veggies. My husband and I enjoy it just as much for late-night suppers as we do for brunch. Try swapping in your favorite egg substitute if you're cutting the fat in your diet.-Pauline Howard, Lago Vista, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 2 servings.

Number Of Ingredients 9

4 large eggs, beaten
1 cup sliced fresh mushrooms
1/2 cup chopped fresh broccoli
1/4 cup shredded sharp cheddar cheese
2 tablespoons finely chopped onion
2 tablespoons finely chopped green pepper
2 tablespoons grated Parmesan cheese
1/8 teaspoon salt
Dash pepper

Steps:

  • Preheat oven to 350°. In a large bowl, combine all ingredients. Pour into a greased shallow 2-cup baking dish. , Bake, uncovered, until a knife inserted in the center comes out clean, 20-25 minutes.

Nutrition Facts : Calories 143 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 587mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.

EASY CHEESY FRITTATA



Easy Cheesy Frittata image

Get the day started with an Easy Cheesy Frittata! Fresh basil and bacon add flavor to this cheesy frittata that can be part of your smart eating plan.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 7

4 whole eggs
4 egg whites
2 Tbsp. water
1/2 cup chopped seeded tomatoes
2 slices cooked OSCAR MAYER Bacon, crumbled
1/4 cup chopped fresh basil
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided

Steps:

  • Heat oven to 350°F.
  • Whisk whole eggs, egg whites and water in medium bowl until blended.
  • Add tomatoes, bacon, basil and 1/2 cup cheese; mix well.
  • Pour into 9-inch pie plate sprayed with cooking spray.
  • Bake 25 min. or until knife inserted in center comes out clean. Sprinkle with remaining cheese; bake 5 min. or until melted.

Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 135 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 13 g

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