Herbed Gorgonzola Mushroom Frittata Recipes

MUSHROOM FRITTATA WITH ENDIVE SALAD

Steps:

• Set a rack in the upper third of the oven; preheat to 450 degrees F. Whisk the eggs in a large bowl until foamy. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until golden, 3 to 4 minutes. Reduce the heat to medium. Add the butter, scallions, parsley, tarragon, 1/4 teaspoon salt and a few grinds of pepper. Cook until the scallions are wilted, about 3 minutes.
• Pour the beaten eggs into the skillet in an even layer and cook until they start browning, about 3 minutes; sprinkle with the cheese. Transfer the skillet to the oven and bake until set, about 5 minutes.
• Meanwhile, combine the endive and tomatoes in a bowl. Add the lemon juice, the remaining 2 tablespoons olive oil, and salt and pepper. Toss and serve with the sliced frittata.

GORGONZOLA-SAUSAGE FRITTATA

Steps:

• Using a sharp knife or a mandoline, cut the potatoes into thin slices. Place them in a large skillet, and add enough water to just cover the slices. Sprinkle with the salt. Bring the water to a boil and cook the potatoes for 3 to 5 minutes, until just tender. Drain, and allow the potatoes to cool.
• In a medium frying pan, heat 2 teaspoons of the olive oil over medium heat. Add the sausage and cook until browned and cooked through, 4 to 5 minutes. Remove the sausage from the heat and drain off any fat.
• In a large bowl, whisk the eggs together until combined.
• In a medium, ovenproof skillet, heat the remaining 2 teaspoons olive oil over medium heat. Add the bell pepper and saute, stirring often, until just soft, 4 to 5 minutes. Remove the pan from the heat and arrange the potato slices, overlapping slightly, over the peppers. Distribute the cooked sausage and the Gorgonzola evenly over the potato slices. Gently pour the eggs over all.
• Cover the skillet and return it to low heat. Cook until the eggs are set, 5 to 6 minutes.
• Meanwhile, preheat the broiler.
• Place the skillet under the broiler, about 4 inches from the heat, and cook until the eggs are just beginning to brown, about 5 minutes. Remove the skillet from the broiler. Slice the basil into thin ribbons and sprinkle them on top of the frittata. Cut the frittata into wedges and serve warm.

GORGONZOLA- AND HAZELNUT-STUFFED MUSHROOMS

Steps:

• Heat oven to 350°. Remove stems from mushroom caps; reserve caps. Finely chop enough stems to measure about 1/2 cup. Discard remaining stems.
• Mix chopped mushroom stems and remaining ingredients in small bowl until well blended. Spoon into mushroom caps, mounding slightly. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
• Bake 15 to 20 minutes or until thoroughly heated. Serve warm.