Meatball Frittata With Leeks And Mushrooms Food

MUSHROOM LEEK FRITTATA RECIPE

Steps:

• Preheat your oven to 350 degrees Fahrenheit. Place an oven-safe 9" nonstick skillet on your stovetop. Add the olive oil to the pan and turn the burner to medium-high heat.
• Meanwhile, crack the eggs into a medium bowl and beat well. Whisk in the milk, salt, pepper, and 2 ounces (half) of the grated cheese.
• Once the oil is hot, add the sliced mushrooms in a single layer. Cook, turning once, for 90 seconds per side. Add the sliced leeks and saute for 3 minutes. Add the garlic and saute for 30 seconds.
• Pour the egg mixture into the pan and turn off the burner. Carefully transfer the pan to the center rack of your oven. Bake for 15 minutes, until set.
• Remove the pan from the oven and top with the remaining 2 ounces of cheese. Run a spatula around the inside edge of the pan to loosen the frittata. Tilt the pan and use the spatula to tip the frittata out onto a flat surface. Serve garnished with scallions.

MUSHROOM, LEEK, AND FONTINA FRITTATA

Steps:

• Place a rack in upper third of oven; preheat to 350°F. Heat 1 tablespoon oil in a 10" nonstick ovenproof skillet over medium heat. Add leeks; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.
• Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; mix in 1/2 cup cheese. Season with salt and pepper.
• Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.
• Sprinkle remaining 1/4 cup cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.

MUSHROOM LEEK FRITTATA

Steps:

• Arrange the bread cubes in a single layer on a baking sheet and toast in a 375 F oven until crispy.
• Saute the garlic in 2 tb. butter and 2 tb. olive oil until the garlic is golden.
• Toss the bread cubes with the garlic butter.
• Saute the leeks in the rest of the butter and olive oil for a couple of minutes.
• Add the mushrooms and seasonings, and continue to cook. Stir occasionally, but keep a lid on it to retain the juices from the mushrooms.
• Butter a 9 x 9 inch pan. Place the bread cubes in the pan, arrange the cream cheese on top, cover the cream cheese with the vegetables, and top with the cheddar cheese.
• Beat together the eggs and milk with some salt and pepper and pour it over the other ingredients in the pan.
• Bake in the 375 F oven until puffy and golden, about 30 minutes.
• Serve immediately.

MEATBALLS AND MUSHROOM SAUCE

Steps:

• For the sauce: Heat some olive oil in a heavy pot. Add the onions and cook, stirring occasionally, until golden.
• Add the stock, tomatoes, mushrooms, peas and bay leaves. Cook over low heat for 30 to 45 minutes.
• For the meatballs: Meanwhile, Mix the meat together with the egg, soaked bread and some salt and pepper. Shape into meatballs and then roll in flour.
• Fry the meatballs in some olive oil in a skillet, then transfer to the sauce.
• Add the crushed almond mixture to the sauce and cook for an additional 10 to 20 minutes.

MEATBALLS SIMMERED WITH LEEKS (KEFTEDES PRASSOSELINO)

Steps:

• Make the Meatballs:.
• Combine all the meatball ingredients in a large bowl and knead well.
• Cover and refrigerate for an hour.
• When ready to cook them, shape into golf ball sized portions (around 30).
• Place a large, heavy skillet over medium heat.
• Add the meatballs and brown them on all sides; do this in batches (do not over-cook, they will cook further with the leeks).
• Remove meat to a plate and pour off all the accumulated fat in the skillet.
• Reduce heat to low, add 4 tablespoons of butter and scrape up any bits of fond.
• Add the leeks and celery and slowly saute, stirring occasionally for about 8 minutes.
• Season with salt, pepper and paprika.
• Add the meatballs and stir everything together.
• Add just enough water to come about two thirds of the way up the meatballs.
• Cover and simmer over very low heat for about an hour, checking occasionally to make sure there is sufficient liquid to prevent scorching.
• If you like (it does add amazing richness to the dish), swirl two tablespoons of butter in the pan, tipping it to distribute the butter throughout the meat and leeks.
• Remove from heat, rest briefly, and serve.

OVEN-BAKED FRITTATA WITH MUSHROOMS & LEEKS

Steps:

• Heat large skillet on medium-high heat. Add oil, mushrooms and leeks; cook and stir 5 min. or until leeks are tender. Spoon into 9-inch pie plate sprayed with cooking spray.
• Beat eggs, egg product and water in medium bowl with whisk until well blended. Stir in 1/2 cup cheese and parsley; pour over vegetables in pie plate. Top with remaining cheese.
• Bake 30 min. or until knife inserted in center comes out clean.