Wild Mushroom Frittata With Cheddar Green Onions And Peas Recipes

WILD MUSHROOM FRITTATA

Wild Mushroom Frittata image

Provided by Rachael Ray : Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan
12 crimini mushrooms, sliced
1 cup shiitake mushrooms, a couple of handfuls, stems removed, chopped
1 cup oyster mushrooms, a couple of handfuls, chopped
1/2 tablespoons chopped fresh thyme leaves
Coarse salt and pepper
12 eggs, beaten
Dash of half-and-half
1 lemon, zested
2 scallions, sliced
2 teaspoons hot sauce (recommended: Tabasco)
1/2 cup Parmesan

Steps:

Preheat oven to 400 degrees F.
Heat a 10-inch nonstick skillet, with oven safe handle over medium to medium-high heat. Wrapping a rubber handle in foil will allow the pan to transfer to oven as well.
To hot pan, add oil and mushrooms. Season mushrooms with thyme, salt and pepper. Cook 3 to 5 minutes until all of the veggies are tender. Beat eggs with salt and pepper, dash of half-and-half, lemon zest, scallions and hot sauce. Pour over the mushrooms. Lift and settle eggs in the pan as they brown on the bottom. When the eggs are set but remain uncooked on top, transfer to oven for 7 or 8 minutes, until frittata is golden brown and puffy. Sprinkle the frittata with cheese and return to the oven for 1 or 2 minutes.
Serve frittata from the hot pan and cut into 6 wedges at the table.

WILD-MUSHROOM FRITTATA

Wild-Mushroom Frittata image

Provided by David Lentz

Categories Egg Herb Mushroom Onion Breakfast Brunch Bake Sauté Low Carb Low Fat Low Cal Healthy Self Los Angeles California Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1 tbsp extra-virgin olive oil
2 tsp butter
3/4 lb wild mushrooms (such as shiitake), chopped into bite-size pieces
1/4 cup sliced green onions
1 tsp fresh thyme
5 egg whites
2 tbsp each chopped fresh herbs (such as chives, parsley, chervil)
Squeeze of lemon

Steps:

Heat oven to 350°F. Heat oil on high in a 6-inch cast-iron skillet for 2 minutes. Add butter; when it foams, add mushrooms. Season with salt and pepper and sauté 5 minutes. Reduce heat to low and add onions and thyme; sauté 2 or 3 minutes. Stir in egg whites with a heatproof rubber spatula until eggs start to set. Transfer skillet to oven and bake 5 minutes, until golden. Sprinkle with remaining herbs and lemon juice. Cut into wedges and serve.

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