CHEESY SWEET POTATO-MUSHROOM FRITTATA
Ready to meet your family's new favorite frittata? It's made with tender bits of sweet potato, sliced mushrooms and shredded cheese-and it's delicious!
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Whisk eggs and milk in medium bowl until blended. Stir in cheese.
- Heat oil in large ovenproof skillet on medium heat. Add vegetables; cook and stir 5 to 7 min. or until potatoes are tender. Add egg mixture. (Do not stir.) Cook on low heat 2 to 3 min. or until edge of frittata begins to set. Place in oven.
- Bake 15 min. or until center is set. Run knife around edge of pan to loosen frittata. Let stand 10 min. Carefully slide frittata onto plate. Cut into wedges to serve.
Nutrition Facts : Calories 210, Fat 14 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 200 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 g
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
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
BACON CHEESE FRITTATA
Make this frittata even easier by using cooked bacon from the freezer. It's a wonderful dish to serve at brunch or to take as leftovers for lunch.
Provided by Mildred Marie Martin
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
- Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese.
- Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 244.7 calories, Carbohydrate 3 g, Cholesterol 227.6 mg, Fat 19.1 g, Fiber 0.1 g, Protein 15.3 g, SaturatedFat 9.5 g, Sodium 602.5 mg, Sugar 2.5 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
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