MUSHROOM, LEEK, AND FONTINA FRITTATA
Provided by Bon Appétit Test Kitchen
Categories Egg Mushroom Breakfast Brunch Vegetarian Quick & Easy Low Cal Lunch Leek Fontina Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
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.
LEEK AND ASPARAGUS FRITTATA
Combine soft-cooked vegetables and eggs in this delicious frittata breakfast.
Provided by The Bon Appétit Test Kitchen
Time 30m
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.
OVEN-BAKED FRITTATA WITH MUSHROOMS & LEEKS
With mushrooms and fragrant leeks, this hearty oven-baked frittata is ideal comfort food.
Provided by My Food and Family
Categories Home
Time 55m
Yield Makes 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 115 mg, Sodium 210 mg, Carbohydrate 3 g, Fiber 1 g, Sugar 1 g, Protein 12 g
MUSHROOM LEEK FRITTATA
From Moosewood. I would call this more of a casserole than a frittata, but I will honor the wishes of the original recipe writer. :) This is a nice addition to a brunch menu.
Provided by Aunt Cookie
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 392, Fat 32.3, SaturatedFat 15.5, Cholesterol 191.9, Sodium 379.7, Carbohydrate 11.7, Fiber 0.8, Sugar 2.5, Protein 14.9
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- Place a rack in upper third of oven; preheat to 350°. Heat 1 tablespoon oil in a 10-inch 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.
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