Cheesy Pepper And Mushroom Frittata Recipes

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QUICK AND EASY CHEESY MUSHROOM FRITTATA



Quick and Easy Cheesy Mushroom Frittata image

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

nonstick cooking spray
2 tablespoons unsalted butter
1 medium sweet onion, thinly sliced
1 (8 ounce) package sliced button mushrooms
1 teaspoon garlic salt, or to taste
10 large eggs
⅓ cup half-and-half
2 cups shredded Cheddar cheese
1 (1 ounce) package ranch dressing mix
2 tablespoons dried parsley
1 teaspoon salt-free seasoning blend, or to taste
salt and ground black pepper to taste

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

EASY MUSHROOM AND CHEESE FRITTATA



Easy Mushroom and Cheese Frittata image

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

8 eggs
1/4 cup 2% low-fat milk
1/4 cup grated parmesan cheese
1 teaspoon dried sage
1/4 teaspoon ground pepper
2 tablespoons olive oil or 2 tablespoons butter
1 medium onion, diced
1/2 cup red pepper, diced
8 ounces sliced small mushrooms
2 garlic cloves, minced
2 tablespoons minced parsley (optional)
3/4 cup shredded provolone cheese, Swiss or 3/4 cup jarlsberg cheese

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.

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