Cheesy Pepper And Mushroom Frittata Recipes

CHEESY VEGETABLE FRITTATA

Steps:

• Preheat oven to 350°. In a large bowl, combine all ingredients. Pour into a greased shallow 2-cup baking dish. , Bake, uncovered, until a knife inserted in the center comes out clean, 20-25 minutes.

EASY MUSHROOM AND CHEESE FRITTATA

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.

ASPARAGUS-MUSHROOM FRITTATA

Steps:

• Preheat oven to 350°. In a large bowl, whisk eggs, ricotta cheese, lemon juice, salt and pepper. In a 10-in. ovenproof skillet, heat oil over medium heat. Add asparagus, onion, red pepper and mushrooms; cook and stir 6-8 minutes or until onion and pepper are tender., Remove from heat; remove asparagus from skillet. Reserve eight spears; cut remaining asparagus into 2-in. pieces. Return cut asparagus to skillet; stir in egg mixture. Arrange reserved asparagus spears over eggs to resemble spokes of a wheel., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.

QUICK AND EASY CHEESY MUSHROOM FRITTATA

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.

MUSHROOM-CHEDDAR FRITTATA

Steps:

• Preheat oven to 400 degrees. In a 9-inch deep-dish pie plate, toss mushrooms, potatoes, and oil; season with salt and pepper. Roast for 20 minutes, tossingonce.
• Meanwhile, in a medium bowl, whisk together eggs, milk, mustard, hot-pepper sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir in cheddar and broccoli.
• Pour egg mixture over mushrooms and potatoes, and stir to distribute them. Bake until puffed and set in the middle, and a paring knife inserted into the center comes out clean, 45 to 50 minutes.

MUSHROOM AND SPINACH FRITTATA

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.