Mascarpone And Mushroom Frittata Food

MASCARPONE AND MUSHROOM FRITTATA RECIPE

Steps:

• Preheat oven to 375 Degrees Fahrenheit
• In a skillet over medium heat pour the olive oil
• In a bowl, mix the eggs, mascarpone cheese and 1/2 cup of the Gruyere Cheese. Add salt and pepper
• Toss the leeks into the skillet and cook until they soften, 3-4 minutes. Add the mushrooms and let them cook for 3-4 minutes. Pour in the egg mixture and let it cook in the skillet for 2 minutes or until the eggs begin to set on the sides. Sprinkle in the rest of the Gruyere cheese
• Place the skillet in the oven and let the frittata cook for about 8 to 10 minutes or until the eggs brown and set.
• Carefully remove the skillet from the oven using an oven glove or a kitchen towel and sprinkle the basil on top.

MASCARPONE-MUSHROOM FRITTATA STACK

Steps:

• In a large bowl, whisk eggs, cream, 1/4 cup Romano cheese and 1 teaspoon salt., In a 10-in. skillet, heat 2 tablespoons oil over medium-high heat. Add mushrooms and onion; cook and stir until tender. Add basil, garlic, pepper and remaining salt; cook and stir 1 minute longer. Transfer to a bowl; stir in mascarpone cheese and remaining Romano cheese., In same pan, heat 1 tablespoon oil over medium-high heat. Pour in 2/3 cup egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath., Let stand, covered, 5-7 minutes or until completely set. Remove to a serving platter; cover and keep warm. Repeat with remaining egg mixture making two additional frittatas, using remaining oil as needed., Place one frittata on a serving platter; layer with half of the mushroom mixture. Repeat layers. Top with remaining frittata. Cut into wedges.

MUSHROOM TOMATO FRITTATA

Steps:

• Heat oil in a 10-inch non-stick skillet set over medium heat.
• Add the mushrooms and cook, stirring occasionally until they give off their liquid, liquid comes to a simmer, then reduces to a glaze, about 4 minutes.
• Stir in the tomato, thyme, salt, rosemary, and pepper; cook 20 seconds, until aromatic. Pour in egg substitute or eggs, making sure the vegetables are evenly distributed, and sprinkle the Parmesan cheese over the top.
• Cover, reduce heat to low, and cook until set about 12 minutes. Cut into six wedges & serve.
• Note: You can brown the top of the frittata. Preheat the broiler while the frittata is cooking. Once set, broil it for about 20 seconds, five inches from the heat source, just until the top is slightly browned.

ASPARAGUS AND MUSHROOM FRITTATA

Steps:

• In a large skillet with an ovenproof handle, heat 1 tablespoons each of the butter and olive oil over high heat; cook the mushrooms and garlic, stirring often, for about 2 minutes or until the mushrooms are softened.
• With a slotted spoon, remove to a bowl and set aside.
• Drain the liquid from the skillet; heat the remaining butter and olive oil over medium heat, swirling to coat the pan.
• Combine the eggs, parsley and pepper; pour into the skillet.
• Cover and cook over medium-low heat for 5 to 7 minutes or until the top is almost set.
• Sprinkle with the mushroom mixture; arrange the asparagus like wheel spokes on top.
• Sprinkle with the mozzarella, then with the Parmesan.
• Broil until the cheese melts and is lightly browned.

QUICK AND EASY CHEESY MUSHROOM FRITTATA

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.

MUSHROOM AND SPINACH FRITTATA

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.

MUSHROOM-CHEDDAR FRITTATA

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.

ASPARAGUS AND MUSHROOM FRITTATA

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and asparagus, and cook until the asparagus is tender, about 10 minutes. Stir in the mushrooms, and continue cooking about 5 minutes.
• In a medium bowl, whisk together eggs, water, and thyme. Pour into the skillet, and reduce heat to low. Cover, and cook 5 minutes.
• Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese and mozzarella cheese. Turn on the broiler, and broil until cheeses are melted and lightly browned.

HAM, MUSHROOM & SPINACH FRITTATA

Steps:

• Heat the grill to its highest setting. Heat the oil in an ovenproof frying pan over a medium-high heat. Tip in the mushrooms and fry for 2 mins until mostly softened. Stir in the ham and spinach, and cook for 1 min more until the spinach has wilted. Season well with black pepper and a pinch of salt.
• Reduce the heat and pour over the eggs. Cook undisturbed for 3 mins until the eggs are mostly set. Sprinkle over the cheese and put under the grill for 2 mins. Serve hot or cold.

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.