SPINACH AND MUSHROOM FRITTATA
Looking for a vegetable with super health powers? Try spinach. It's packed with vitamins, minerals and antioxidants that protect you all your life.
Provided by Ben S.
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- In a large bowl, whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill with the spinach mixture.
- Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges and serve.
Nutrition Facts : Calories 163 calories, Carbohydrate 5.9 g, Cholesterol 144.6 mg, Fat 9.5 g, Fiber 1.8 g, Protein 14.6 g, SaturatedFat 4.7 g, Sodium 310.1 mg, Sugar 1.2 g
SHIITAKE MUSHROOM FRITTATA
Yet another of my favorites from the Vegetarian Times! Again, preparation and cooking times are estimates.
Provided by GoKittenGo
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Farenheit.
- In a large, nonstick, ovenproof skillet, heat oil over medium heat.
- Add shallots, and cook about 2 minutes, until they just start to soften.
- Add mushrooms, savory, half of the salt and pepper; stir often, until mushrooms release juices- about 5 or 6 minutes.
- In bowl, whisk eggs until frothy.
- Stir in cheese and remaining salt and pepper.
- Pour eggs over mushroom in skillet, tilting pan to spread evenly.
- Cook without disturbing until about 1/4 inch around the outer edge is set.
- With a spatula, lift some of the egg mixture from the sides of the pan, tipping pan to allow uncooked egg to flow to the bottom.
- Place skillet in oven, and bake for 15 to 20 minutes.
- (It's usually sometime between there, so aim for about 18 minutes just to be safe.) Invert frittata onto a large serving plate, cut into wedges, and serve warm.
Nutrition Facts : Calories 257.1, Fat 16.3, SaturatedFat 6.4, Cholesterol 373.4, Sodium 458.4, Carbohydrate 12.3, Fiber 1.6, Sugar 3.9, Protein 16.4
SHIITAKE FRITTATA SQUARES WITH PROSCIUTTO
Yield Makes 24 hors d'oeuvres
Number Of Ingredients 11
Steps:
- Melt butter in a 9- to 10-inch nonstick skillet over moderate heat, then cook mushrooms and shallots, stirring occasionally, 3 minutes. Add water and cook, stirring, until liquid is evaporated and mushrooms are tender and golden, about 5 minutes. Stir in tarragon.
- While mushrooms are cooking, lightly beat together whole eggs, whites, parmesan, kosher salt, and pepper to taste.
- Preheat broiler.
- Add egg mixture to mushrooms, then cook over high heat, stirring briskly, until eggs are softly scrambled, 2 to 4 minutes. Reduce heat to low and form frittata into a 6 1/2-inch square with a spatula. Cook over low heat until bottom is set, about 2 minutes.
- Place skillet under broiler (wrap nonmetal handles in foil), 5 to 6 inches from heat, and broil until eggs are just firm to the touch and barely golden, 1 to 2 minutes.
- Transfer frittata to a cutting board and cool. Trim edges of square, then cut frittata into 24 rectangles.
- Cut each prosciutto slice lengthwise into 3 strips. Wrap a prosciutto strip lengthwise around each egg rectangle, then tie a chive around crosswise. Serve at room temperature.
MAGIC MUSHROOM FRITTATA
This vegetarian frittata recipe relies on protein-rich kefir farmer cheese and eggs for a hunger fix and shiitakes for their meaty texture; sautéing coaxes out their smoky, savory essence.
Provided by Julie Smolyansky
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium sauté pan, heat 1/2 cup of the olive oil over medium- high heat until slightly shimmering. Add the shiitake slices, spreading them evenly around the pan. Now leave those mushrooms alone! Do not touch them until that sizzling sound quiets down; this will help them develop a beautiful golden brown caramelization on one side. Once that happens, give the pan a stir with a wooden spoon, loosening all the mushrooms. Cook for a few minutes more and season with a pinch of sea salt. (Do not salt until the end, as salting draws out moisture in the pan and prevents caramelization.) Remove the mushrooms from the pan and set aside in a bowl or plate to cool.
- Trim the kale off of its stem and cut into thin strips. In a medium sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the garlic and red onion. When the garlic is slightly browned, add the kale and sauté until soft, 3 to 4 minutes. (Add a small amount of water if the kale begins to stick or turn too brown.) Season with a pinch of sea salt and set aside with the mushrooms.
- Preheat the oven to 325°F. Place a large shallow nonstick ovenproof dish in the oven.
- In a bowl, whip the eggs with a whisk until fully beaten and slightly fluffy. Stir in the kefir, 1/2 cup of the olive oil, the farmer cheese, cooked mushrooms, sautéed kale, chopped herbs, and 2 pinches of salt. Pour the entire mixture into the heated ovenproof dish, and bake until slightly browned on top and a knife stuck in the center comes out clean, about 30 minutes. (If opting for the kale garnish, add the leaves after 15 minutes of cooking.)
SHIITAKE MUSHROOM FRITTATA
Make and share this Shiitake Mushroom Frittata recipe from Food.com.
Provided by dicentra
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Crack eggs into a large mixing bowl. Add goat milk, salt and pepper and whisk until thoroughly combined.
- Heat olive oil over medium in a medium-sized cast-iron skillet or other ovenproof skillet.
- Add leeks and sauté until leeks begin to soften, about 5 to 8 minutes. Add mushrooms.
- Continue to sauté until mushrooms have released their fluid and are soft, about another 5 to 8 minutes.
- Pour egg mixture over the sautéed vegetables and stir to combine. Allow to cook on the stovetop for 3 or 4 minutes. Sprinkle feta over the top of the eggs, pushing the cheese into the egg mixture so it is submerged.
- Place in the oven and bake for 15 minutes. The top of the frittata should be golden yellow and a toothpick inserted in the center should come out clean.
Nutrition Facts : Calories 300.8, Fat 19.9, SaturatedFat 6.2, Cholesterol 383, Sodium 183.9, Carbohydrate 13.7, Fiber 2.2, Sugar 4.8, Protein 17.3
More about "shiitake mushroom frittata recipes"
VEGETARIAN FRITTATA WITH SHIITAKE MUSHROOMS - ASIAN …
From asiancaucasian.com
Reviews 1Calories 197 per servingCategory Breakfast
BROCCOLI MUSHROOM FRITTATA - UMAMI GIRL
From umamigirl.com
MUSHROOM FRITTATA RECIPE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
SPINACH AND MUSHROOM FRITTATA RECIPE - SOUTHERN LIVING
From southernliving.com
FRITTATA WITH PEAS, GARLIC SCAPES AND SHIITAKES - CRUMB: …
From crumbblog.com
23 BEST SHIITAKE MUSHROOM RECIPES TO TRY - INSANELY …
From insanelygoodrecipes.com
SHIITAKE MUSHROOM FRITTATA WITH PECORINO ROMANO
From americastestkitchen.com
4.1/5 (7)Category Main Courses, Weeknight, Breakfast & BrunchServings 4-6Calories 1582 per serving
SHIITAKE MUSHROOM FRITTATA RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
Servings 6Calories 211 per servingCategory Breakfast & Brunch, Entrees
SHIITAKE MUSHROOM FRITTATA, NATURALLY GLUTEN FREE + HEART HEALTHY ...
From cleanlivingguide.com
EGG, MUSHROOMS, AND ARUGULA FRITTATA - THE LOCAL PALATE
From thelocalpalate.com
SHIITAKE MUSHROOMS: GUIDE & RECIPE – A COUPLE COOKS
From acouplecooks.com
SHIITAKE MUSHROOM FRITTATA WITH KIMCHI SLAW | SUNBASKET
From sunbasket.com
CHEESY MUSHROOM FRITTATA RECIPE | THE KITCHN
From thekitchn.com
SHIITAKE MUSHROOM & RED BELL PEPPER FRITTATA WITH SMOKED SALMON
From egglandsbest.com
SHIITAKE MUSHROOM FRITTATA RECIPE | PCC COMMUNITY MARKETS
From pccmarkets.com
DEEP-FRIED SHIITAKE MUSHROOMS | SAVEUR
From saveur.com
SIMPLE TOMATO, SPINACH & SHIITAKE MUSHROOM FRITTATA | KATIE …
From katiestewartwellness.com
You'll also love