Mushroom Leek Arugula Frittata Recipes

MUSHROOM LEEK FRITTATA

Steps:

• Preheat your oven to 350 degrees. While the oven is heating, mix all the ingredients together in a bowl except the butter. I add about 1/4 tsp of salt and just a pinch of pepper to the eggs.
• Using a non-stick skillet or well seasoned cast iron skillet, heat over medium-high heat and add the butter. When the butter melts, make sure that the whole interior of the pan is coated in the butter.
• Add the egg mixture to the hot pan. Allow it to cook on the stovetop for about 2 minutes or until the butter starts to bubble around the edges and you can see that the eggs are just starting to set.
• Transfer to the oven and bake for 15 minutes or until set. Add some cheese to the top and broil for 1-2 minutes until golden brown. Remove from the oven and serve hot. Happy eating!

MUSHROOM, LEEK & ARUGULA FRITTATA

Steps:

• Preheat oven to 425. In a 9" omelette pan or tarte tatin pan, saute the mushrooms, leeks, and red pepper in olive oil & butter, lightly seasoned with salt & pepper, until vegetables soften. Beat eggs with a pinch of salt, a dash of Tabasco, and half & half. Add the Fontina and arugula and stir to combine well. Pour over the vegetable mixture in pan and let set about two minutes. Sprinkle top with the grated Romano, and bake in preheated oven about 15 minutes, ior until puffed and lightly browned on top. Let sit about 5 minutes before cutting into wedges to serve.

MUSHROOM LEEK FRITTATA

Steps:

• Arrange the bread cubes in a single layer on a baking sheet and toast in a 375 F oven until crispy.
• Saute the garlic in 2 tb. butter and 2 tb. olive oil until the garlic is golden.
• Toss the bread cubes with the garlic butter.
• Saute the leeks in the rest of the butter and olive oil for a couple of minutes.
• Add the mushrooms and seasonings, and continue to cook. Stir occasionally, but keep a lid on it to retain the juices from the mushrooms.
• Butter a 9 x 9 inch pan. Place the bread cubes in the pan, arrange the cream cheese on top, cover the cream cheese with the vegetables, and top with the cheddar cheese.
• Beat together the eggs and milk with some salt and pepper and pour it over the other ingredients in the pan.
• Bake in the 375 F oven until puffy and golden, about 30 minutes.
• Serve immediately.

MUSHROOM, LEEK, AND FONTINA FRITTATA

Steps:

• Place a rack in upper third of oven; preheat to 350°F. Heat 1 tablespoon oil in a 10" nonstick ovenproof skillet over medium heat. Add leeks; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.
• Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; mix in 1/2 cup cheese. Season with salt and pepper.
• Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.
• Sprinkle remaining 1/4 cup cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.