EASY MUSHROOM AND CHEESE FRITTATA
Frittata is an Italian version of an omelet that has the vegetables mixed in with the eggs and since it is not folded but served open face, it is easier to handle. It may be baked in oven or cooked on top of stove and served any time of day.
Provided by Mary Jenny
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl or measuring cup whisk eggs, milk, Parmesan cheese, sage and pepper together until well mixed, set aside. Preheat oven to 350ºF (180ºC).
- In a 10"(25 cm) non-stick skillet heat oil over medium- high heat; sauté onion and red pepper 2-3 minutes or until softened. Add mushrooms and sauté 4-5 minutes or until lightly browned; add garlic and cook 1 minute. Pour egg mixture into skillet mixing lightly to incorporate mushrooms; sprinkle with parsley if desired. Bake in oven about 12-15 minutes or until just set in the centre and no longer moist on top. Sprinkle with cheese and return to oven for 2 minutes to melt cheese. Loosen around the edges with a rubber spatula and slide out onto serving plate. Cut in wedges to serve. Serve hot or at room temperature.
- Variation: Instead of cooking the frittata in oven it may be cooked on top of stove over medium- low heat; lifting outer edges of omelet to allow uncooked portion to run underneath, then cover and cook until just set. Turn off heat. Sprinkle with cheese and cover to melt cheese.
- Tip: Substitute 4 eggs and 4 egg whites for the 8 eggs to lower fat.
SHIITAKE MUSHROOM AND CHEESE FRITTATA
Vegetables, which vary widely in their protein content, are valuable for bringing fiber to protein-centered meals. In this frittata, mushrooms add flavor and B vitamins.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Heat oil in a 9- or 10-inch ovenproof nonstick skillet over medium heat until hot but not smoking. Add mushrooms, onion, and thyme; cook, stirring, until mushrooms and onion are golden brown, about 10 minutes. Stir in 1/2 teaspoon salt; remove skillet from heat.
- Whisk eggs in a large bowl until frothy. Stir in the ricotta, 1 teaspoon salt, and pepper to taste. Place reserved skillet over medium heat. Immediately pour in egg mixture, and lightly stir to distribute mushrooms and onion evenly. Reduce heat to medium-low; cook 2 minutes, drawing cooked egg away from sides with a rubber spatula to let uncooked egg flow underneath. Cook until just starting to set, about 2 minutes more.
- Transfer skillet to oven. Bake until frittata is just set and top is pale golden, 10 to 12 minutes. Serve frittata in skillet, or slide onto a serving platter.
Nutrition Facts : Calories 230 g, Cholesterol 365 g, Fat 16 g, Fiber 2 g, Protein 14 g, Sodium 408 g
SHIITAKE MUSHROOM FRITTATA
Yet another of my favorites from the Vegetarian Times! Again, preparation and cooking times are estimates.
Provided by GoKittenGo
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Farenheit.
- In a large, nonstick, ovenproof skillet, heat oil over medium heat.
- Add shallots, and cook about 2 minutes, until they just start to soften.
- Add mushrooms, savory, half of the salt and pepper; stir often, until mushrooms release juices- about 5 or 6 minutes.
- In bowl, whisk eggs until frothy.
- Stir in cheese and remaining salt and pepper.
- Pour eggs over mushroom in skillet, tilting pan to spread evenly.
- Cook without disturbing until about 1/4 inch around the outer edge is set.
- With a spatula, lift some of the egg mixture from the sides of the pan, tipping pan to allow uncooked egg to flow to the bottom.
- Place skillet in oven, and bake for 15 to 20 minutes.
- (It's usually sometime between there, so aim for about 18 minutes just to be safe.) Invert frittata onto a large serving plate, cut into wedges, and serve warm.
Nutrition Facts : Calories 257.1, Fat 16.3, SaturatedFat 6.4, Cholesterol 373.4, Sodium 458.4, Carbohydrate 12.3, Fiber 1.6, Sugar 3.9, Protein 16.4
SHIITAKE MUSHROOM FRITTATA
Make and share this Shiitake Mushroom Frittata recipe from Food.com.
Provided by dicentra
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Crack eggs into a large mixing bowl. Add goat milk, salt and pepper and whisk until thoroughly combined.
- Heat olive oil over medium in a medium-sized cast-iron skillet or other ovenproof skillet.
- Add leeks and sauté until leeks begin to soften, about 5 to 8 minutes. Add mushrooms.
- Continue to sauté until mushrooms have released their fluid and are soft, about another 5 to 8 minutes.
- Pour egg mixture over the sautéed vegetables and stir to combine. Allow to cook on the stovetop for 3 or 4 minutes. Sprinkle feta over the top of the eggs, pushing the cheese into the egg mixture so it is submerged.
- Place in the oven and bake for 15 minutes. The top of the frittata should be golden yellow and a toothpick inserted in the center should come out clean.
Nutrition Facts : Calories 300.8, Fat 19.9, SaturatedFat 6.2, Cholesterol 383, Sodium 183.9, Carbohydrate 13.7, Fiber 2.2, Sugar 4.8, Protein 17.3
SHIITAKE, FONTINA, AND PROSCIUTTO FRITTATA
Make and share this Shiitake, Fontina, and Prosciutto Frittata recipe from Food.com.
Provided by KathyP53
Categories Breakfast
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Melt 3 tablespoons butter in 12" nonstick ovenproof skillet over medium heat. Add shallots; saute 2 minutes. Add prosciutto; saute until almost crisp, about 3 minutes. Add mushrooms, saute until brown and tender, about 6 minutes. Cool mushroom mixture in skillet 10 minutes.
- Whisk eggs, 1 cup grated Fontina cheese, parsley, salt and pepper in large bowl. Stir in mushroom mixture. Melt 1 tablespoons butter in same skillet over medium heat. Pour egg mixture into skillet. Cook without stirring until bottom and sides are set (top will be undercooked), about 10 minutes.
- Place skillet in oven and bake frittata until top is set, about 20 minutes.
- Preheat broiler. Sprinkle frittata with remiaining 1 cup cheese. Broil until cheese melts, about 2 minutes. Using heatproof spatula, loosen frittata on all sides. Slide onto platter.
- Can be made 2 hours ahead. Let stand at room temperature.
Nutrition Facts : Calories 288.1, Fat 21.5, SaturatedFat 11.2, Cholesterol 325.6, Sodium 524.5, Carbohydrate 6.4, Fiber 0.8, Sugar 1.4, Protein 17.6
QUICK AND EASY CHEESY MUSHROOM FRITTATA
This mushroom frittata is simple for beginners and a snap for brunch or a quick supper! Fresh ingredients make this dish delicious.
Provided by MrsMeadows
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with nonstick spray.
- Melt butter in a skillet over medium heat; stir in onion. Cook and stir until the onion begins to soften, about 3 minutes. Add mushrooms and garlic salt; cook until onion is translucent and mushrooms have softened, about 5 minutes.
- While the mushrooms are cooking, beat eggs and half-and-half in a bowl with an electric mixer for 1 minute on low speed. Stir in Cheddar cheese, ranch dressing mix, parsley, seasoning blend, salt, and pepper.
- Remove mushroom-onion mixture from the heat and allow to cool slightly, about 5 minutes. Add to egg mixture and mix until combined. Pour into the prepared baking dish.
- Bake in the preheated oven until middle of the frittata is firm, about 30 minutes.
Nutrition Facts : Calories 263.5 calories, Carbohydrate 5.5 g, Cholesterol 273.5 mg, Fat 19.7 g, Fiber 0.6 g, Protein 16.3 g, SaturatedFat 10.5 g, Sodium 742.5 mg, Sugar 1.7 g
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