Roasted Pumpkin Marjoram And Blue Cheese Frittata Recipes
MUSHROOM BLUE CHEESE FRITTATA
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
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.
BEST ROASTED PUMPKIN SEEDS
These toasted snacks can be prepared while your loved ones are still carving the pumpkins.
Provided by Kate O'Shea
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 40m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Clean and dry pumpkin seeds so there is no goo or strings.
- Melt butter onto a cookie sheet. Spread pumpkin seeds evenly over the buttered sheet and sprinkle with salt and water.
- Bake in the preheated oven for 10 to 15 minutes, shaking the pan every 4 minutes to ensure even baking.
Nutrition Facts : Calories 79.8 calories, Carbohydrate 8.6 g, Cholesterol 2.5 mg, Fat 4.1 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 203.6 mg
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