WILD MUSHROOM FRITTATA
Provided by Rachael Ray : Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 12
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.
CHICKEN WITH MUSHROOMS
This is one of the best ways that I have ever prepared chicken. This recipe has been requested many times after I have served it. Serve chicken over hot cooked rice or noodles.
Provided by KIMPAT
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
- In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
- Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 454.3 calories, Carbohydrate 23.8 g, Cholesterol 203.9 mg, Fat 19.8 g, Fiber 2 g, Protein 44.1 g, SaturatedFat 10 g, Sodium 1107.9 mg, Sugar 3.5 g
SPINACH CHICKEN FRITTATA
"When we were growing up, spinach was one of the only vegetables my brothers and I enjoyed," recalls Paula Tuduri, Bozeman, Montana. "So our mom found all kinds of ways to include it in meals. This dish is one of my favorites. Be creative," she suggests. "Feel free to vary the vegetables, cheeses and meat to suit your tastes and budget."
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the red pepper and onion in oil until tender. In a large bowl, beat eggs and milk. Stir in the chicken if desired, 1/2 cup spinach, mozzarella and Parmesan cheeses, salt and pepper (save remaining spinach for another use). Add to the skillet. Cover and cook over medium heat until a knife inserted in the center comes out clean, 7-10 minutes. Cut into wedges.
Nutrition Facts : Calories 208 calories, Fat 15g fat (4g saturated fat), Cholesterol 152mg cholesterol, Sodium 533mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.
LEFTOVER ROAST CHICKEN FRITTATA
A delicious use for leftover roast chicken: take a few minutes to make my tasty and easy leftover roast chicken frittata. Remove the potatoes and you have a Keto and Paleo friendly meal!
Provided by Helen Best-Shaw
Categories Light Meal Main
Time 30m
Number Of Ingredients 8
Steps:
- Slice the onion and peppers in to thin strips. Add the olive oil to a deep (25cm / 10") non stick pan and gently fry the peppers and onion until soft and starting to turn golden. Turn out onto a plate to cool. This can be done ahead of time, and then kept in the fridge in a covered container for a day.
- Meanwhile whisk the eggs and season with salt and pepper.
- Add the chicken, potatoes, and peppers to the egg. Stir together, and pour the mixture into the frying pan. Use a spatula to gently push the ingredients down so they are covered in the egg,
- Cook over a low heat for about 10 minutes until the bottom of the frittata is golden brown (lift and check with a spatula), and set. The top should still be liquid. As it cooks on the hob, heat up your grill.
- Cook the top half of the frittata under the grill for a further few minutes until puffed up and golden brown. The frittata should be cooked all the way through: you don't want any of the egg to still be liquid. Check the middle with a knife.
- Turn the frittata out onto a serving plate, and enjoy! Serve with a crunchy green salad.
Nutrition Facts : Calories 302 kcal, Carbohydrate 14 g, Protein 23 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 283 mg, Sodium 141 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
MUSHROOM AND SPINACH FRITTATA
Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly. The frittata is great for dinner, breakfast, brunch or lunch.
Provided by Martha Rose Shulman
Categories dinner, easy, main course
Time 45m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of the olive oil over medium-high heat in a heavy 10 or 12-inch nonstick skillet and add the mushrooms. Cook, stirring or tossing often, until they begin to sweat and soften, 3 to 5 minutes. Add salt, pepper and the garlic, and stir together until the garlic is fragrant, 30 seconds to a minute. Add the spinach, a handful at a time and stir until wilted. Turn up the heat and let any excess liquid evaporate from the pan, then remove from the heat. Taste and adjust seasoning.
- Beat the eggs in a large bowl (you can do this while the mushrooms are cooking). Stir in salt and pepper to taste, the milk, and the mushroom and spinach mixture. Add the Parmesan if desired.
- Heat the remaining olive oil over medium-high heat in the skillet until it feels hot when you hold your hand about 1 inch above it. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping all of it in with a rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet), and cook 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the omelet with a spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden. The eggs should be just about set though there will be a layer on the top that is not.
- Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 2 minutes, until the top sets, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking and allow it to cool for at least 5 minutes and for up to 15. It can be a little runny in the middle if you like it that way. Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges. Serve hot, warm, room temperature, or cold.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 2 grams, Sodium 334 milligrams, Sugar 2 grams, TransFat 0 grams
MUSHROOM LEEK FRITTATA
The rich yet subtle flavors of this frittata will have you coming back for seconds. The secret to this recipe is the pairing between the fluffy eggs, light onion flavor of the leeks, earthy mushrooms and nutty comte cheese. Just delightful.
Provided by Scott G
Categories Breakfast
Time 20m
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 degrees. While the oven is heating, mix all the ingredients together in a bowl except the butter. I add about 1/4 tsp of salt and just a pinch of pepper to the eggs.
- Using a non-stick skillet or well seasoned cast iron skillet, heat over medium-high heat and add the butter. When the butter melts, make sure that the whole interior of the pan is coated in the butter.
- Add the egg mixture to the hot pan. Allow it to cook on the stovetop for about 2 minutes or until the butter starts to bubble around the edges and you can see that the eggs are just starting to set.
- Transfer to the oven and bake for 15 minutes or until set. Add some cheese to the top and broil for 1-2 minutes until golden brown. Remove from the oven and serve hot. Happy eating!
Nutrition Facts : Calories 454 calories
EASY MUSHROOM AND CHEESE FRITTATA
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
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.
CHICKEN WITH MUSHROOM FRITTATA
From a web site. My hubby loves this in his lunch box. I substitute other veggies too in this like zucchini, spinach etc.
Provided by Girl from India
Categories Breakfast
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- In mixing bowl, stir together eggs, milk, salt and pepper.
- In separate bowl, combine chicken, mushrooms, green onion and parsley.
- Heat cooking oil in an 8-inch ovenproof skillet; Add egg mixture.
- Cook over medium-low heat.
- As eggs set, run a spatula around the edge, lifting to allow uncooked portion to flow underneath.
- Cook until eggs are almost set, but surface is still moist.
- Press chicken mixture into top of egg mixture.
- Broil 4 to 5 inches from heat for 1 to 2 minutes or until set.
- Top with cheddar cheese and broil few seconds more until melted.
CHICKEN, SPINACH, AND MUSHROOM FRITTATA
Chicken, spinach, and mushroom frittata. Serve with toast.
Provided by Kelly Rose Diggins
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Heat 1 tablespoon oil in a large, nonstick, oven-proof skillet over medium heat. Add mushrooms and green onions; cook and stir until softened, about 1 minute. Transfer to a large bowl.
- Add egg whites, eggs, and spinach to the mushroom mixture; stir with a fork until well combined.
- Heat remaining oil in the same skillet over medium heat. Pour in egg mixture and scatter cooked chicken over top. Cover the skillet and cook until eggs are set around the edges, about 4 minutes.
- Remove the cover and transfer the skillet to the oven. Broil until lightly browned and the center is set, about 4 minutes.
- Remove from the oven, top with mozzarella cheese, and cover; let stand until cheese is melted, about 1 minute. Cut into 4 slices and serve.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 3 g, Cholesterol 187.2 mg, Fat 16.3 g, Fiber 0.7 g, Protein 28 g, SaturatedFat 5.3 g, Sodium 334.3 mg, Sugar 1.4 g
BACON AND MUSHROOM FRITTATA
Start your day with this bacon and mushroom frittata and we can guarantee you'll feel full and happy! This is an excellent breakfast, brunch, or lunch option thanks to its spinach and mushroom fillings. The fried bacon brings some crispiness to the rest of it. Give it a golden color by topping it with grated Cheddar before popping it in the oven!
Provided by Andrei Gusty
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Add the bacon to a skillet over medium heat. Cook and stir until crispy and brown. Transfer to a bowl, taking care to leave the drippings and the bacon fat in the pan.
- Use the same skillet to cook the garlic in the bacon fat. Cook and stir until the garlic starts browning.
- Add the fresh thyme and mushrooms, drizzle them with olive oil, and season with salt and pepper. Cook and stir until the mushrooms start changing color.
- Continue by adding the fried bacon and baby spinach and cook for 1-2 minutes. Mix the whisked eggs with the heavy cream and add them, too. Stir once and cook for 3-4 minutes.
- Add the Cheddar, then bake for 15 minutes at 370⁰F/185⁰C.
Nutrition Facts : Calories 356 calories, Protein 14 grams, Fat 32 grams, Carbohydrate 3 grams
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