Eggs With Mushrooms And Spinach Recipes

Steps:

• Heat a frying pan over medium-low heat. Add butter; heat until completely melted. Add mushrooms and green onions and stir until well coated with butter. Cook until mushrooms are light brown and tender, about 5 minutes.
• While mushrooms are cooking, combine eggs and milk in a bowl and mix together.
• Stir egg mixture into mushrooms. Season with salt. Stir until eggs are scrambled and fluffy, about 5 minutes.

Steps:

• Heat 1 tablespoon of the olive oil over medium-high heat in a heavy 10 or 12-inch nonstick skillet and add the mushrooms. Cook, stirring or tossing often, until they begin to sweat and soften, 3 to 5 minutes. Add salt, pepper and the garlic, and stir together until the garlic is fragrant, 30 seconds to a minute. Add the spinach, a handful at a time and stir until wilted. Turn up the heat and let any excess liquid evaporate from the pan, then remove from the heat. Taste and adjust seasoning.
• Beat the eggs in a large bowl (you can do this while the mushrooms are cooking). Stir in salt and pepper to taste, the milk, and the mushroom and spinach mixture. Add the Parmesan if desired.
• Heat the remaining olive oil over medium-high heat in the skillet until it feels hot when you hold your hand about 1 inch above it. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping all of it in with a rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet), and cook 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the omelet with a spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden. The eggs should be just about set though there will be a layer on the top that is not.
• Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 2 minutes, until the top sets, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking and allow it to cool for at least 5 minutes and for up to 15. It can be a little runny in the middle if you like it that way. Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges. Serve hot, warm, room temperature, or cold.

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the mushrooms and cook, undisturbed, until they begin to brown, about 2 minutes. Add 1/2 teaspoon salt, and pepper to taste; continue cooking, stirring occasionally, until soft, about 4 more minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from the heat and let cool.
• Brush a 9-by-13-inch baking dish with olive oil. Arrange the bread in the dish in a single layer with the edges slightly overlapping, then spoon the mushroom-spinach mixture on top. If making ahead, cover and refrigerate overnight.
• When ready to bake, preheat the oven to 350 degrees F. Crack an egg onto each piece of bread; season with salt and pepper. Pour the milk evenly over the top and sprinkle with the cheese. Bake until the egg whites are set, 25 to 30 minutes.

Steps:

• Preheat oven to 400 degrees, with racks in upper and lower thirds. Prepare four 24-inch-long pieces of parchment according to classic method. Place two pieces on each of two rimmed baking sheets. Brush half of each heart with oil. Place spinach and mushrooms on oiled halves of parchment. Crack 2 eggs over each and drizzle them with 1 teaspoon oil each. Season with salt and pepper. Fold each packet into a classic shape.
• Bake until egg whites are set, 6 to 9 minutes, rotating sheets halfway through. Serve immediately.

Steps:

• Preheat oven to 400°F, with racks in upper and lower thirds. Cut four 24-inch-long pieces of parchment; fold each piece in half, then cut into a half-heart shape. Unfold and place two pieces on each of two rimmed baking sheets.
• Brush half of each parchment heart with oil. Place spinach and mushrooms on oiled halves of parchment. Crack 2 eggs over each and drizzle each with 1 teaspoon oil. Season with salt and pepper. Fold each packet into a "classic" shape (see page 19).
• Bake until packets are fully puffed (egg whites will be set), rotating sheets from top to bottom and front to back halfway through, 6 to 9 minutes. Serve immediately.
• note
• This recipe works best with white parchment; the brown type absorbs more heat, leading to overcooked eggs.
• nutrition information
• (Per Serving)
• Calories: 222
• Fat: 15.2g (3.8g Saturated Fat)
• Protein: 16.8g
• Carbohydrates: 6.1g
• Fiber: 2.5g

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
• Whisk eggs in a large bowl. Add cottage cheese, Monterey Jack cheese, 1/2 cup melted butter, flour, spinach, mushrooms, baking powder, and salt; mix. Pour egg mixture into prepared baking dish.
• Bake in the preheated oven until eggs are set and a knife inserted into the center comes out clean, about 35 minutes.