Mushroom Leek Arugula Frittata Food

MUSHROOM LEEK FRITTATA

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!

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 PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Wipe mushrooms clean with a damp tea towel. Trim stems; quarter or slice large mushrooms., In a large skillet, heat 1 tablespoon butter over medium-high heat. Add leek; cook and stir 2-3 minutes or until tender. Remove from pan., In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook 4-6 minutes or until tender and liquid has evaporated. Stir in leek, salt and pepper. Cool slightly., Sprinkle 1/2 cup cheese onto bottom of crust. Top with mushroom mixture; sprinkle with remaining cheese. In a large bowl, whisk eggs and cream until blended; pour over top., Bake on a lower oven rack until a knife inserted in the center comes out clean, 30-35 minutes. If desired, sprinkle with parsley before serving.

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.

MUSHROOM AND CHEDDAR FRITATTA AND ARUGULA SIDE SALAD

Steps:

• Preheat the broiler and set the rack about 4 to 5 inches from the heat source.
• Heat oil in large ovenproof nonstick skillet over medium-high heat. Saute mushrooms until browned, seasoning with salt and pepper. Add onion and saute until tender.
• Whisk eggs, egg whites, salt, and pepper in a medium bowl. Pour over vegetables in skillet and mix gently. Reduce heat to medium-low, cover skillet, and cook until eggs are set around edges, about 4 to 5 minutes. Sprinkle with cheese and then place skillet under broiler and cook until cheese is melted and just browned, about 2 minutes. Let frittata stand 1 minute before cutting into 8 wedges. Serve with salad on the side.
• Arugula Salad:
• 1 large bunch arugula leaves, washed and dried
• 1/4 cup olive oil
• 1 lemon, juiced
• 10 grinds black pepper
• Couple pinches salt
• Combine all ingredients in a large bowl. Toss to coat leaves with dressing and serve with the frittata.

WILD MUSHROOM LEEK FRITTATA WITH TRUFFLES AND GRUYERE

Steps:

• Preheat oven to 400°F.
• Lightly beat eggs in a large bowl with heavy cream, salt and freshly ground black pepper until just mixed. Stir in cheese and set aside.
• Melt 1 tbsp butter with 1 tbsp olive oil in a medium (10-inch) nonstick, ovenproof skillet over medium high heat. Add half of mushrooms and cook undisturbed until browned on one side, 3- 4 minutes. Season with salt and pepper, toss, and cook another 5 minutes until browned and crispy, stirring occasionally. Transfer mushrooms to a bowl and repeat process with remaining mushrooms.
• Melt 1 tbsp butter to the empty saute pan over medium low heat then add leeks. Cook, stirring occasionally, until leeks are soft, about 5 minutes. Stir in mushrooms and reduce heat to low.
• Scatter truffle shavings over the mushroom mixture, then pour eggs over top. Gently shake the skillet so the eggs run to the bottom. Cook until the edges are set, about 2 minutes.
• Bake the frittata for 10- 12 minutes, until the center is just set but the frittata still has a slight jiggle to it. Remove from the oven and let cool slightly. Run a knife around the edge of the pan to loosen the frittata, then carefully invert it onto a large plate. Garnish with fresh parsley, cut into wedges and serve.

BAKED ARUGULA FRITTATA

Steps:

• Preheat your oven to 350 degrees F. Crack your eggs into a small mixing bowl. Grate your Parmesan and Romano and crumble your feta, if needed. Toss the cheeses together in a small bowl.
• Heat a 12-inch cast iron or oven-safe skillet on the stove over medium-high heat. (If using a cast iron, the handle will get hot, so protect your hand with a glove or oven mitt.) Add your olive oil to the pan and spread it around to cover the bottom.
• Use a garlic press to press your garlic into the pan. (Or chop it finely, if you don't have a press.) Stir the garlic around for about 30 seconds.
• Add your arugula to the pan and stir to coat the greens with the oil. Sauté the arugula for at least five minutes, until wilted.
• While the arugula is cooking, beat your eggs with a whisk or fork. Stir in your black pepper and sprinkle of salt.
• When the arugula is completely wilted, pour your eggs over the top. Sprinkle on your cheese in an even layer, covering the entire surface. Turn off the heat on the stove.
• Place your pan in the oven on the center rack. Bake for 15 minutes, then broil for three minutes to lightly brown the top.
• Cut the frittata into wedges to serve, and sprinkle extra Parmesan on top, if desired.

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 & ARUGULA FRITTATA

Steps:

• Preheat oven to 425. In a 9" omelette pan or tarte tatin pan, saute the mushrooms, leeks, and red pepper in olive oil & butter, lightly seasoned with salt & pepper, until vegetables soften. Beat eggs with a pinch of salt, a dash of Tabasco, and half & half. Add the Fontina and arugula and stir to combine well. Pour over the vegetable mixture in pan and let set about two minutes. Sprinkle top with the grated Romano, and bake in preheated oven about 15 minutes, ior until puffed and lightly browned on top. Let sit about 5 minutes before cutting into wedges to serve.

EGG WHITE FRITTATA WITH LEEKS

Steps:

• Preheat oven to 350 degrees F.
• Heat a small skillet, over medium heat, and melt butter with 2 tablespoons olive oil until bubbling.
• Add leek and saute until it begins to soften, about 5 minutes; add thyme, season with salt and pepper, and cook about 1 minute more.
• Meanwhile, whisk together egg whites and 2 tablespoons pecorino cheese; add to skillet and gently fold into leeks, to scramble, for 1 minute.
• Transfer to oven and bake until the center is set (check by gently shaking skillet), about 7 minutes; transfer to a place and sprinkle with remaining pecorino cheese.
• Toss the arugula and mizuna with the remaining olive oil and a healthy squeeze of lemon juice; season with salt and pepper, then pile on the frittata and serve.