Mushroom Green Onion Skillet Frittata Recipes

CARAMELIZED MUSHROOM AND ONION FRITTATA

Steps:

• In a 10-in. ovenproof skillet, saute mushrooms and onion in butter and oil until softened. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally. Add shallot and garlic; cook 1 minute longer., Reduce heat; sprinkle with cheeses. In a large bowl, whisk the eggs, cream, salt and pepper; pour over top. Cover and cook for 4-6 minutes or until eggs are nearly set., Uncover skillet. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.

MUSHROOM & GREEN ONION SKILLET FRITTATA

Steps:

• Heat oven to 400ºF.
• Beat Neufchatel in large bowl with mixer until creamy. Add eggs, 1 at a time, mixing on low speed after each until blended. Stir in bacon, 3/4 cup mozzarella and onions.
• Spray 10-inch ovenproof nonstick skillet with cooking spray. Add mushrooms and garlic; cook and stir on medium heat 5 min. or until tender. Stir in Neufchatel cheese mixture until blended. Cover with lid. Reduce heat to low; cook 8 to 10 min. or until egg mixture is almost set in center. Uncover; place skillet in oven.
• Bake 5 min. or until center is set. Remove from oven. Top with remaining mozzarella; cover with lid. Let stand 2 min. Loosen frittata from side of skillet with spatula; slide frittata onto serving plate. Cut into wedges to serve.

WILD MUSHROOM FRITTATA WITH CHEDDAR, GREEN ONIONS, AND PEAS

Steps:

• 1. Preheat the broiler with the rack in the second position from the top.
• 2. In a medium bowl, whisk together the eggs, milk, 1/2 tsp salt, a few grinds of pepper, the nutmeg, and cayenne.
• 3. In a 12-in/30.5-cm ovenproof skillet over medium-high heat, melt the butter. When the butter is melted and hot, add the potatoes and a sprinkle of salt and pepper. Cook the potatoes, stirring every now and then, until they begin to soften, about 3 minutes. Add the green onions, mushrooms, garlic, thyme, and another sprinkle of salt and pepper and continue to cook and stir until the mushrooms have given off their liquid and are dry, about 4 minutes. Add the peas and cook until all of the veggies are tender and the peas are warmed through, another minute or two. Taste and adjust the seasoning. Spread the filling evenly over the bottom of the pan and sprinkle the cheese over the top.
• 4. Pour the eggs evenly over the vegetables in the pan and reduce the heat to low. Cover the pan and cook for 2 minutes, then remove the lid and transfer the pan to the broiler. Broil the frittata until the top is lightly browned and the eggs have firmed up in the center, about 4 minutes. To test, press the center of the frittata lightly with your finger. If it feels firm, it's done.
• 5. Remove the frittata from the oven and let it rest for 3 minutes on a wire rack on the countertop to continue to firm up before cutting it into wedges. It will be puffy when it comes out of the oven but will deflate and become firmer as it cools. Serve the frittata hot or at room temperature.

MUSHROOM & GREEN ONION SKILLET FRITTATA

Steps:

• Beat Neufchatel in large bowl with mixer until creamy. Add eggs, 1 at a time, mixing on low speed after each until blended. Stir in bacon, 3/4 cup mozzarella and onions.
• Spray 10-inch ovenproof nonstick skillet with cooking spray. Add mushrooms and garlic; cook and stir on medium heat 5 min. or until tender. Stir in Neufchatel cheese mixture until blended. Cover with lid. Reduce heat to low; cook 8 to 10 min. or until egg mixture is almost set in center. Uncover; place skillet in oven.
• Bake 5 min. or until center is set. Remove from oven. Top with remaining mozzarella; cover with lid. Let stand 2 min. Loosen frittata from side of skillet with spatula; slide frittata onto serving plate. Cut into wedges to serve.

MUSHROOM AND GREEN GARLIC FRITTATA

Steps:

• Preheat the broiler with the rack about 4 to 5 inches from the flame or element.
• In a small bowl, whisk together the eggs and yogurt; season with salt and pepper.
• In a small ovenproof skillet, such as cast iron, heat the olive oil over medium heat. When it shimmers, add the mushrooms and green garlic. Cook, stirring occasionally, until the mushrooms exude their juices and the green garlic is tender and starts to brown, 4 to 5 minutes. Transfer the mushrooms and green garlic to a plate.
• Plop the butter into the skillet and let it melt and foam up. As soon as the foam starts to subside, pour in the eggs and swirl the pan so the eggs reach the edges. Let the eggs cook, undisturbed, until they are set on the bottom, about 2 minutes. Scatter the mushrooms, green garlic, and Parmigiano-Reggiano on top and transfer to the broiler.
• Broil for just a minute or two, until the surface of the frittata is set. Remove, transfer to a plate, sprinkle with the mint, and eat.