Mushroom And Bacon Frittata With Roasted Tomatoes Food

FRITTATA (WITH BACON SPINACH TOMATO AND SWISS)

Steps:

• Preheat oven to 350 degrees. Butter a 9 - 10 inch deep pie dish, set aside.
• Place bacon in a 12-inch non-stick skillet and cook over medium-high heat, tossing frequently, until browned and crisp, about 6 - 10 minutes.
• Transfer bacon to a plate lined with several layers of paper towels to drain, leave 1 Tbsp rendered bacon fat in a skillet drain and reserve or discard excess.
• Return skillet to medium-high heat, add spinach and saute just briefly until it has wilted, about 15 - 30 seconds, transfer spinach to plate with bacon.
• In a large mixing bowl whisk together eggs, half and half, onion powder, garlic powder until well combined. Season with salt and pepper to taste*.
• Add cooked bacon, tomatoes, spinach and swiss and toss mixture to distribute ingredients. Pour into prepared pie dish.
• Bake in preheated oven until just set, about 30 - 35 minutes. Cut into wedges and serve warm.

MUSHROOM-AND-BACON FRITTATA WITH ROASTED TOMATOES

Steps:

• Rack in top third & preheat oven to 400. Please tomatoes and 1/4 cup shallots in large skillet. Add oil and toss to coat, sprinkle with salt & pepper. Place in over and roast until tomatoes soften (15-18 minutes). Transfer tomatoes to medium bowl and set aside. Cook bacon in medium non-stick skillet over medium-high heat until crisp. With slotted spoon, transfer bacon to medium bowl. Add mushrooms and remain shallots to drippings in skillet. Cover and cook until brown & tender, stirring often, around 8-9 minutes. Stir mushroom mixture and 1 1/2 tbsp basil into bacon. Season with salt & pepper. Whisk eggs and mustard in large bowl. Salt & pepper. Spray the same skillet and heat on medium-high for 1 minute. Scatter mushroom mixture in skillet. Pour eggs evenly over. Sprinkle with goat cheese. Cook 1 minute to set bottom. Place in oven and bake until just set in center, 8-9 minutes. Run heat-proof spatula around and under frittata to loosen. Slide onto platter. Mash a few tomatoes coarsely in bowl. Mix 1 tbsp basil & balsamic, season with salt & pepper. Cut frittata into wedges and pass tomato mixture.

MUSHROOM, BACON, AND POTATO FRITTATA

Steps:

• Preheat oven to 350 degrees.
• Cut the bacon into small pieces and cook in an oven safe saute pan until crispy. Remove to a paper towel lined plate to drain.
• In the bacon drippings, saute the mushrooms and onions until cooked through and softened. Remove to plate.
• Drizzle about a tablespoon of olive oil into saute pan and saute potatoes, turning often, until cooked through and lightly browned.
• While potatoes are cooking, beat eggs, salt, and pepper.
• Return the mushrooms, onions, and bacon to the saute pan, spreading evenly.
• Add beaten eggs, sprinkle with rosemary and cook on medium until just set around the edges.
• Place saute pan in the preheated oven and cook for approximately 10 minutes, or until center is set. Sprinkle with shredded cheese and place back in the oven until cheese is melted.
• Slide out onto serving plate and cut into wedges.

BACON, ONION AND TOMATO FRITTATA

Steps:

• In medium, broilerproof, nonstick skillet, cook bacon until crisp.
• Using slotted spoon, transfer bacon to paper towels to drain.
• Pour off all but 1 tblsp drippings from skillet.
• Add olive oil to skillet.
• Add sliced onion and cook over medium-high heat until golden, stirring frequently, about 5 minutes.
• Reduce heat to medium-low.
• Add chopped tomatoes and cook until almost all liquid evaporates, stirring frequently, about 10 minutes.
• Preheat broiler.
• Whisk eggs in large bowl until frothy.
• Whisk in bacon, basil and season to taste.
• Pour into skillet with vegetables.
• Cook over medium heat until bottom is just golden and top is still unset, occasionally lifting edges of frittata and tilting pan to let uncooked egg run underneath, about 10 minutes.
• Sprinkle top with Parmesan cheese.
• Broil frittata until top puffs and turns golden, about 3 minutes.
• Slide frittata onto platter.
• Serve warm or at room temperature, cutting into wedges.

ASPARAGUS-MUSHROOM FRITTATA

Steps:

• Preheat oven to 350°. In a large bowl, whisk eggs, ricotta cheese, lemon juice, salt and pepper. In a 10-in. ovenproof skillet, heat oil over medium heat. Add asparagus, onion, red pepper and mushrooms; cook and stir 6-8 minutes or until onion and pepper are tender., Remove from heat; remove asparagus from skillet. Reserve eight spears; cut remaining asparagus into 2-in. pieces. Return cut asparagus to skillet; stir in egg mixture. Arrange reserved asparagus spears over eggs to resemble spokes of a wheel., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.

BACON TOMATO FRITTATA

Steps:

• Cook bacon in large skillet;remove reserving 1 tbsp drippings in skillet; break bacon into bite sized pieces; set aside.
• In medium bowl, combine eggs, milk and mustard; blend well.
• Heat reserved bacon drippings over low heat; add tomato and garlic; cook 2 minutes or until tomato is warm Stir in bacon.
• Pour egg mixture into skillet; cook over low heat 4 minutes; as edges set run spatula around edge of skillet and left egg mixture to allow uncooked egg to flow to bottom of skillet Cover; cook an additional 4 to 5 minutes or until top is set but still moist.
• Sprinkle with cheese; cover tightly; remove from heat; let stand 1 to 2 minutes or until cheese is melted cut into wedges to serve.

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.