POTATO-MUSHROOM FRITTATA
Provided by Pierre Franey
Categories brunch, appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the potatoes in a saucepan. Add water to cover and salt. Bring to a boil and cook, simmering until tender, about 20 minutes. Drain.
- When the potatoes are cool enough to handle, peel and slice them 1/2 inch thick. Set aside.
- Heat 2 tablespoons of the vegetable oil in a large nonstick skillet. Add the potatoes and cook, stirring often but gently, until they are golden brown. Remove and set aside.
- Add the remaining 1 tablespoon vegetable oil to the skillet, and add the mushrooms. Cook, stirring often, over high heat, until they start to turn brown. Add the onions, red pepper strips, ham, garlic, pepper and salt to taste. Cook, stirring and shaking the pan, 5 minutes. Remove and set aside.
- Meanwhile, break the eggs into a mixing bowl. Add salt and pepper to taste. Beat well with a fork.
- Wipe the skillet clean. Add the olive oil to the skillet and heat. Add the potatoes, the mushroom mixture, and the basil or parsley. Cook, stirring, over high heat for 2 minutes.
- Beat the egg mixture again, and pour it over the potato-mushroom mixture. Cook, stirring from the bottom, until the eggs start to set, about 2 minutes. Cover and cook over medium heat about 3 minutes or until done.
- Place a large round serving dish over the skillet, and quickly invert both the skillet and the dish, letting the frittata fall into the dish. It should be golden brown on top. Serve immediately.
Nutrition Facts : @context http, Calories 526, UnsaturatedFat 24 grams, Carbohydrate 31 grams, Fat 33 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 7 grams, Sodium 960 milligrams, Sugar 5 grams, TransFat 0 grams
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
WILD MUSHROOM FRITTATA
Provided by Rachael Ray : Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Heat a 10-inch nonstick skillet, with oven safe handle over medium to medium-high heat. Wrapping a rubber handle in foil will allow the pan to transfer to oven as well.
- To hot pan, add oil and mushrooms. Season mushrooms with thyme, salt and pepper. Cook 3 to 5 minutes until all of the veggies are tender. Beat eggs with salt and pepper, dash of half-and-half, lemon zest, scallions and hot sauce. Pour over the mushrooms. Lift and settle eggs in the pan as they brown on the bottom. When the eggs are set but remain uncooked on top, transfer to oven for 7 or 8 minutes, until frittata is golden brown and puffy. Sprinkle the frittata with cheese and return to the oven for 1 or 2 minutes.
- Serve frittata from the hot pan and cut into 6 wedges at the table.
SAUSAGE AND WILD MUSHROOM FRITTATA
Steps:
- Preheat the oven to 350 degrees F.
- Heat 2 tablespoons oil in a 12- to 14-inch nonstick ovenproof saute pan over medium-high heat until it starts to smoke. Add the shallots, mushrooms and thyme and cook until the mushrooms start to soften, about 3 minutes. Add the sausage and cook, stirring occasionally, until the sausage starts to brown, 5 to 6 minutes.
- Transfer the mushroom and sausage mixture to a paper towel-lined plate. Wipe the pan clean with a paper towel.
- Place the pan back on the stove over medium heat and add the remaining 3 tablespoons oil. Whisk the eggs in a bowl with the cream. Once the oil in the pan starts to smoke, add the egg mixture to the pan, making sure to swirl the pan as it goes in.
- Set aside some of the mushroom and sausage mixture for garnish. Gently spread the rest of the mushroom and sausage mixture evenly over the top of the uncooked eggs. Sprinkle with the Gruyere and season with salt and pepper. Transfer the pan to the oven and bake until puffed and just beginning to color, about 18 minutes.
- Flip the frittata out of the pan onto a cutting board or sheet pan. Garnish the top with dollops of creme fraiche, watercress and the reserved mushroom and sausage mixture.
MUSHROOM-CHEDDAR FRITTATA
This American-style vegetarian frittata uses cheddar instead of Parmesan and is spiced up with a dash of mustard and hot-pepper sauce.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. In a 9-inch deep-dish pie plate, toss mushrooms, potatoes, and oil; season with salt and pepper. Roast for 20 minutes, tossingonce.
- Meanwhile, in a medium bowl, whisk together eggs, milk, mustard, hot-pepper sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir in cheddar and broccoli.
- Pour egg mixture over mushrooms and potatoes, and stir to distribute them. Bake until puffed and set in the middle, and a paring knife inserted into the center comes out clean, 45 to 50 minutes.
HICKORY HAM AND POTATO FRITTATA
Looking for a one-dish skillet dinner idea? Then check out this potatoes, veggies and 97%-fat-free hickory-smoked ham frittata recipe for a filling meal.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 10-inch nonstick skillet over high heat. Reduce heat to medium-high. Add ham; cook 2 to 3 minutes, stirring frequently, until lightly browned. Remove ham from skillet; cover to keep warm.
- To same skillet, place potatoes, onions, bell pepper and 1/2 cup of the milk. Heat to boiling. Reduce heat to medium; cover tightly and simmer 5 to 6 minutes or just until potatoes are tender.
- Meanwhile, in small bowl, mix eggs and egg whites, the remaining 1/4 cup milk, the salt and pepper until well blended. Stir ham and egg mixture into potato mixture. Reduce heat to medium-low; cover and cook without stirring for 10 minutes.
- Remove skillet from heat; remove cover (eggs will not appear completely cooked). Sprinkle cheese over top. Let stand 2 to 3 minutes or until egg mixture is set and cheese is melted. Cut into wedges to serve.
Nutrition Facts : Calories 220, Carbohydrate 22 g, Cholesterol 180 mg, Fiber 3 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 7 g, TransFat 0 g
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
SPINACH AND POTATO FRITTATA
This dish is not only delicious, but easy to make. I make this for Saturday family brunches and get togethers. It's a big hit.
Provided by Cheryl Leiser Harding
Categories Breakfast and Brunch Potatoes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
- In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 28.7 g, Cholesterol 197 mg, Fat 13.1 g, Fiber 2.7 g, Protein 12.5 g, SaturatedFat 4.4 g, Sodium 175.4 mg, Sugar 3.1 g
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
POTATO FRITTATA
In 1975, I took a trip to Spain to visit my nephew who was in the Air Force. While touring the small towns and villages, we could always buy a fresh slice of potato frittata. It was so tasty and filling, I just had to make my own version of it when I returned home!
Provided by Taste of Home
Time 35m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a 10- or 12-in. skillet, saute potatoes, onion and green pepper in oil until potatoes are tender. Add the meat and heat through. , In a large bowl, whisk the eggs, paprika, salt and pepper. Pour over potato mixture. Do not stir. Cover and cook over medium-low heat for 10-15 minutes or until eggs are nearly set. , Broil 6 in. from the heat for 2 minutes or until top is lightly browned. Arrange cheese slices on top; let stand 5 minutes before serving.
Nutrition Facts : Calories 250 calories, Fat 11g fat (4g saturated fat), Cholesterol 278mg cholesterol, Sodium 349mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.
MUSHROOM AND SWEET POTATO FRITTATA
Topped with sautéed onions and melty cheese, this cremini mushroom frittata already looked like a winner. But the sweet potatoes inside seal the win.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Cook potatoes in boiling water 3 min.; drain. Set aside.
- Heat dressing in large ovenproof skillet on medium heat. Add onions and mushrooms; cook and stir 5 min. or until tender. Stir in potatoes.
- Whisk eggs and pepper in medium bowl; stir in Parmesan and half the shredded cheese blend. Pour over vegetables. Top with remaining cheese.
- Bake 20 to 25 min. or until knife inserted in center comes out clean.
Nutrition Facts : Calories 380, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 300 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 22 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.
TOMATO, GARLIC, AND POTATO FRITTATA
Categories Egg Garlic Potato Tomato Breakfast Brunch Broil Vegetarian Quick & Easy Lunch Pan-Fry Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (light main course) servings
Number Of Ingredients 10
Steps:
- Whisk together whole eggs, whites, 1/4 cup parmesan, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
- Preheat broiler.
- Cook garlic in 1 tablespoon oil in a 10-inch heavy skillet (preferably nonstick and ovenproof) over moderate heat, stirring, until golden, about 1 minute. Transfer garlic with a slotted spoon to a bowl.
- Add potatoes to skillet and sautéover moderately high heat, stirring, until just tender, about 6 minutes. Transfer with a slotted spoon to bowl with garlic.
- Add 1 tablespoon oil and tomatoes to skillet and cook over moderately high heat, stirring, until tomatoes brown and skins split, about 4 minutes.
- Add remaining tablespoon oil and potatoes with garlic to skillet, spreading evenly, and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Pour egg over vegetables and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 minutes. Reduce heat to moderate and cook, covered, 5 minutes more (center will be moist).
- Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes. Sprinkle top evenly with remaining 1/4 cup parmesan, then broil until cheese melts and frittata is golden brown, 2 to 3 minutes more.
- Slide onto a platter and cut into 4 wedges.
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