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.
HAM AND EGG FRITTATA
Great for breakfast, lunch, or dinner! Feel free to experiment with this original recipe by me. Yummy sauteed meat, potatoes, veggies, with eggs. Ingredient measures are approximate. I had to guess how much I used as I put things in as I went. Love an ingredient, ADD MORE! Don't like one much, ADD LESS! Very versatile recipe.
Provided by CHERIEO1
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Beat eggs and milk in a bowl.
- Melt butter in a large, oven-safe skillet over medium heat; cook and stir potatoes, ham, onion, and garlic in melted butter until potatoes are tender, about 15 minutes. Add water if vegetables become dry. Season with salt and pepper.
- Pour egg mixture over vegetable mixture. Cook, without stirring, until eggs are slightly browned on the bottom.
- Broil in the preheated oven until eggs are nearly set, about 5 minutes. Sprinkle Cheddar cheese over eggs and continue broiling until frittata is completely set and cheese is melted, about 5 minutes more.
Nutrition Facts : Calories 267.8 calories, Carbohydrate 20.8 g, Cholesterol 172.5 mg, Fat 15.3 g, Fiber 2.5 g, Protein 12.4 g, SaturatedFat 7.6 g, Sodium 366 mg, Sugar 2.1 g
HAM, MUSHROOM & SPINACH FRITTATA
Try a filling frittata that's low in calories and guaranteed to keep you going until lunch. Save half in the fridge overnight if you're cooking for one
Provided by Sophie Godwin - Cookery writer
Categories Breakfast, Brunch
Time 13m
Number Of Ingredients 6
Steps:
- Heat the grill to its highest setting. Heat the oil in an ovenproof frying pan over a medium-high heat. Tip in the mushrooms and fry for 2 mins until mostly softened. Stir in the ham and spinach, and cook for 1 min more until the spinach has wilted. Season well with black pepper and a pinch of salt.
- Reduce the heat and pour over the eggs. Cook undisturbed for 3 mins until the eggs are mostly set. Sprinkle over the cheese and put under the grill for 2 mins. Serve hot or cold.
Nutrition Facts : Calories 226 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 1.1 milligram of sodium
MUSHROOM AND SHALLOT FRITTATA WITH HAM.
Make and share this Mushroom and Shallot Frittata With Ham. recipe from Food.com.
Provided by Papa D 1946-2012
Categories Breakfast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Saute shallots and mushrooms in butter until soft.
- Whisk egg beaters, egg and water in a bowl.
- Add 1/2 cup cheese, cilantro, parsley, chives, pepper, ham and sauteed shallots and mushrooms to egg mixture and stir to combine.
- Spray deep dish pie plate with cooking spray, pour in mixture top with the remaining cheese and bake at 350°F for 30-40 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 153.4, Fat 12.7, SaturatedFat 7.6, Cholesterol 79.3, Sodium 195.8, Carbohydrate 1.2, Fiber 0.2, Sugar 0.4, Protein 8.9
MUSHROOM AND SPINACH FRITTATA
Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly. The frittata is great for dinner, breakfast, brunch or lunch.
Provided by Martha Rose Shulman
Categories dinner, easy, main course
Time 45m
Yield Serves 6
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 2 grams, Sodium 334 milligrams, Sugar 2 grams, TransFat 0 grams
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.
HAM AND POTATO FRITTATA
Easy and delicious, this hearty dish's been appreciated whenever I've served it...breakfast, lunch or dinner. Reheated or cold, the leftovers are also great! We-my husband, our 8-year-old daughter and I-live in a suburb. But our back windows look out at mountains, farms, horses and cows.
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 10-in. cast-iron or other ovenproof skillet, brown potatoes in 2 tablespoons butter over medium-high heat; remove and set aside., In the same skillet, saute the mushrooms, onion, red pepper and ham in remaining butter until vegetables are tender. Add garlic; cook 1 minute longer; drain. Remove and set aside. , In the same skillet, cook the potatoes, ham mixture and parsley in oil over medium-high heat. In a large bowl, beat the eggs, salt and pepper. Pour into skillet; cover and cook for 10-15 minutes or until eggs are nearly set. , Broil 5-6 in. from the heat for 2-3 minutes or until eggs are set. Sprinkle with the cheese and broil until melted. Cut into wedges.
Nutrition Facts : Calories 418 calories, Fat 27g fat (13g saturated fat), Cholesterol 353mg cholesterol, Sodium 917mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.
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- Preheat the oven to 375 F. Add the oil to the skillet you will be finishing your Frittata in. Heat to medium and line the bottom of the pan with the potato rounds. Cook until brown and then turn. Lower the heat, place a lid on and cook until the potatoes are tender.
- In a separate pan, add the butter and melt. Add the mushrooms and cook until done as nd liquid has evaporate. Add the green onions and chopped ham and cook , stirring often, until the onions have softened and the ham is heated through.
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- Top the Frittata with the remaining cheese and place in the oven for about 10 minutes until the top is set s and slightly puffed, the cheese has melted and the top is beginning to grown. If you want a more golden brown, place under the broiler for about a minute! Serve immediately. Enjoy!
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- Stir in shallots and saute until golden, about 5 minutes. Add chopped mushroom, thyme, parsley, salt and pepper.
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #omelets-and-frittatas #breakfast #eggs-dairy #cheese #eggs
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