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
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.
MUSHROOM AND CHEESE FRITTATA
Provided by Deborah Briggs
Categories Egg Mushroom Brunch Vegetarian Quick & Easy Pan-Fry Swiss Cheese Bon Appétit Connecticut Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 2 Servings
Number Of Ingredients 5
Steps:
- Preheat broiler. Melt butter in heavy 10-inch nonstick skillet over medium heat. Add mushrooms and sauté until golden brown, about 8 minutes. Beat eggs and green onions to blend in bowl. Season with salt and pepper. Pour egg mixture over mushrooms and stir briefly. Let eggs begin to set around edges. Lift edges and tilt pan, letting uncooked portion flow under cooked eggs. Cook until eggs are almost set but still slightly moist, about 30 seconds. Arrange cheese slices atop frittata. Broil until cheese melts and bubbles. Slide frittata onto plate and serve.
POTATO AND MUSHROOM FRITTATA
Make and share this Potato and Mushroom Frittata recipe from Food.com.
Provided by BrokenRebel18
Categories Breakfast
Time 40m
Yield 1-2 serving(s)
Number Of Ingredients 11
Steps:
- scrambled the eggs, if you want add milk. then set aside.
- heat oil then add onion first then garlic, add a pinch of salt.
- after the onion is almost translucent add the tomato/tomato sauce.
- then add the mushroom and potatoes until the potatoes are almost done.
- add a little bit of butter. and salt and pepper.
- when the butter is melted, add the scrambled egg then add the grated cheese.
- wait until the bottom of the egg is cooked,then finish the egg to oven until the top is cooked.
- top with a little bit of grated cheese.
Nutrition Facts : Calories 297.8, Fat 15.3, SaturatedFat 4.7, Cholesterol 634.5, Sodium 220.5, Carbohydrate 19.1, Fiber 3.1, Sugar 9.2, Protein 21.4
SPINACH AND MUSHROOM FRITTATA
Looking for a vegetable with super health powers? Try spinach. It's packed with vitamins, minerals and antioxidants that protect you all your life.
Provided by Ben S.
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- In a large bowl, whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill with the spinach mixture.
- Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges and serve.
Nutrition Facts : Calories 163 calories, Carbohydrate 5.9 g, Cholesterol 144.6 mg, Fat 9.5 g, Fiber 1.8 g, Protein 14.6 g, SaturatedFat 4.7 g, Sodium 310.1 mg, Sugar 1.2 g
CARAMELIZED MUSHROOM AND ONION FRITTATA
Steps:
- In a 10-in. ovenproof skillet, saute mushrooms and onion in butter and oil until softened. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally. Add shallot and garlic; cook 1 minute longer., Reduce heat; sprinkle with cheeses. In a large bowl, whisk the eggs, cream, salt and pepper; pour over top. Cover and cook for 4-6 minutes or until eggs are nearly set., Uncover skillet. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.
Nutrition Facts : Calories 465 calories, Fat 38g fat (16g saturated fat), Cholesterol 479mg cholesterol, Sodium 529mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
MUSHROOM AND RED PEPPER FRITTATA
Make and share this Mushroom and Red Pepper Frittata recipe from Food.com.
Provided by Lambkyns
Categories Breakfast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in large skillet.
- Add onion and garlic.
- Saute until tender, without browning.
- Add mushrooms and red peppers.
- Cook until all liquid from mushrooms and peppers evaporates.
- Mixture should be quite dry.
- Add parsley.
- Cool.
- Beat eggs with milk in large bowl.
- Add veggies and remaining ingredients-- except parmesan.
- Pour mixture into buttered 9"X13" baking dish.
- Smooth top.
- Sprinkle with parmesan.
- Bake 35-40 minutes at 350 or until set.
- Let stand for 10 minutes before serving.
- Recipe can be halved and baked in and 8" square or round baking dish.
Nutrition Facts : Calories 422.4, Fat 28.7, SaturatedFat 15.7, Cholesterol 347.6, Sodium 896, Carbohydrate 17.5, Fiber 2.3, Sugar 5, Protein 25
BROCCOLI AND MUSHROOM FRITTATA
Make and share this Broccoli and Mushroom Frittata recipe from Food.com.
Provided by lazyme
Categories Breakfast
Time 28m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in 10-inch skillet until sizzling; add mushrooms and onion.
- Cook over medium heat until tender (3 to 4 minutes).
- Beat eggs in large bowl until frothy.
- Pour into skillet.
- Gently stir egg mixture over medium heat to cook evenly on bottom (3 to 4 minutes).
- As egg mixture sets, lift edges with spatula to allow uncooked portion to flow underneath.
- Arrange red pepper strips and broccoli on top.
- Cover; continue cooking until eggs are set (4 to 5 minutes).
- Sprinkle with cheese; cut into wedges.
Nutrition Facts : Calories 216.4, Fat 16.9, SaturatedFat 9.2, Cholesterol 221.2, Sodium 247, Carbohydrate 4.1, Fiber 1.3, Sugar 1.9, Protein 12.4
MUSHROOM, BACON, AND POTATO FRITTATA
This is a great weeknight dinner. It is even quicker to throw together if you saute the bacon, mushrooms, & onions earlier in the day. If you don't have mushrooms or bacon on hand, you can substitute other veggies or ham. It's very versatile!
Provided by Hollyism
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 404.3, Fat 29.4, SaturatedFat 10.1, Cholesterol 317.6, Sodium 475.3, Carbohydrate 16.7, Fiber 2.5, Sugar 2.8, Protein 19
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