Roasted Pumpkin Marjoram And Blue Cheese Frittata Food

MUSHROOM BLUE CHEESE FRITTATA

Mushroom Blue Cheese Frittata image

This frittata with mushrooms, blue cheese and fresh parsley will add savory sophistication to any brunch.

Provided by Food Network Kitchen

Time 45m

Yield 8

Number Of Ingredients 9

Ingredients

1 tablespoon extra-virgin olive oil
1 pound mixed sliced mushrooms
4 scallions, white and green parts, thinly sliced
12 large eggs
1/2 cup mushroom broth
1/3 cup chopped fresh parsley
Pinch of freshly grated nutmeg
Kosher salt and freshly ground pepper
2/3 cup crumbled blue cheese

Steps:

Preheat the broiler.
Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, 12 to 15 minutes. Stir in the scallions.
Meanwhile, whisk together the eggs, mushroom broth, parsley, nutmeg, 1 1/2 teaspoons salt and a generous amount of pepper. Gently stir in the blue cheese.
Reduce the heat to medium and pour the egg mixture into the skillet. Cook, stirring gently to avoid breaking up the cheese too much, until the eggs begin to set, about 4 minutes.
Place the skillet under the broiler and cook until the frittata is set, 3 to 4 minutes. Let stand 5 minutes in the skillet and then slide the frittata onto a cutting board or plate. Cut into wedges.

ROASTED PUMPKIN, MARJORAM, AND BLUE CHEESE FRITTATA

Roasted Pumpkin, Marjoram, and Blue Cheese Frittata image

Bunker in for cold weather with this cozy, autumnal frittata.

Provided by Donna Hay

Categories HarperCollins Frittata Dinner Brunch Butternut Squash Parmesan Blue Cheese Cheddar Cheese Quick & Easy

Yield 4 servings

Number Of Ingredients 10

Ingredients

300g (10.5 oz) butternut squash, peeled and cut into 3/4-inch cubes
1 tablespoon plus 1 teaspoon extra virgin olive oil, divided
Sea salt and cracked black pepper
6 eggs
1 cup (250ml) half-and-half
1/3 cup (25g) finely grated Parmesan, plus more to serve
20g (1/2 teaspoon) unsalted butter
1/2 cup marjoram leaves
1/2 cup (60g) grated cheddar
100g (3 1/2 oz) blue cheese, crumbled

Steps:

Preheat oven to 200°C (400°F). Place the pumpkin in a bowl and add 1 tablespoon oil, salt and pepper. Toss to combine and transfer to a lightly greased oven tray lined with non-stick baking paper. Roast for 12-15 minutes or until golden.
Meanwhile, place the eggs, half-and-half, Parmesan, salt, and pepper in a large bowl and whisk to combine.
Heat a 22cm (8-inch) ovenproof non-stick frying pan over low heat. Add the remaining oil and the butter and swirl to cover base and edges of the pan. Add the egg mixture and cook for 5 minutes or until the edges begin to set. Top with the pumpkin, marjoram, cheddar and blue cheese and cook for a further 15 minutes. Transfer to the oven and bake for 8-10 minutes or until the frittata is just set. Sprinkle with Parmesan and slice to serve.

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