Wild Mushroom Frittata With Cheddar Green Onions And Peas Recipes

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WILD MUSHROOM FRITTATA WITH CHEDDAR, GREEN ONIONS, AND PEAS



Wild Mushroom Frittata with Cheddar, Green Onions, and Peas image

Provided by Carla Snyder

Categories     Cheese     Dairy     Egg     Vegetable     Breakfast     Brunch     Broil     Vegetarian     Dinner     Cheddar     Legume     Pea     Green Onion/Scallion     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 13

6 large eggs
2 tbsp milk or water
Salt and freshly ground black pepper
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
2 tbsp unsalted butter
3 new potatoes, scrubbed and cut into 1/4-in/6-mm dice
4 green onions, white and tender green parts, thinly sliced
10 oz/280 g mixed wild mushrooms (see "It's that easy"), such as cremini, shiitake, and oyster, brushed clean and sliced
1 garlic clove, minced
1 tsp minced fresh thyme
1/2 cup/70 g frozen peas, thawed
1/2 cup/55 g shredded Cheddar cheese

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.

WILD MUSHROOM FRITTATA



Wild Mushroom Frittata image

Provided by Rachael Ray : Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 12

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

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.

MUSHROOM & GREEN ONION SKILLET FRITTATA



Mushroom & Green Onion Skillet Frittata image

Get ready for the best skillet frittata ever! Our Mushroom & Green Onion Skillet Frittata serves six in just 30 minutes and goes great with fresh fruit.

Provided by Kraft Heinz

Yield 6 servings

Number Of Ingredients 7

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
eggs
slices OSCAR MAYER Bacon, cooked, crumbled
cup KRAFT Shredded Mozzarella Cheese, divided
green onions, sliced
lb. portobello mushrooms, coarsely chopped
cloves garlic, minced

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.

WILD MUSHROOM FRITTATA



Wild Mushroom Frittata image

Provided by Molly O'Neill

Categories     brunch, easy, side dish

Time 40m

Yield 12 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 pound shiitake mushrooms, caps only, diced into 1/4 inch cubes
1 1/2 teaspoons kosher salt
6 eggs
1 cup heavy cream
1/2 teaspoon freshly ground black pepper
1/3 cup grated Muenster cheese
1/3 cup grated sharp white cheddar cheese
1/3 cup grated Parmesan cheese
1/3 cup grated mozzarella
1/3 cup cream cheese, cut in 1/4-inch dice

Steps:

  • Heat the oil in a medium skillet. Add the mushrooms and half-teaspoon salt, and cook over medium heat for 2 to 3 minutes, just until soft. Set in a sieve to drain.
  • Beat eggs in a bowl. Add the cream and remaining salt and pepper. Add cheeses and combine. Stir in the mushrooms.
  • Heat oven to 350 degrees. Oil 2 12-portion mini-muffin pans or a 12-portion regular muffin pan with oil spray. Divide the mixture evenly. Bake 15 to 20 minutes for mini-pans, 22 to 25 minutes for regular.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 18 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 9 grams, Sodium 235 milligrams, Sugar 2 grams, TransFat 0 grams

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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