WILD MUSHROOM FRITTATA
Provided by Rachael Ray : Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Heat a 10-inch nonstick skillet, with oven safe handle over medium to medium-high heat. Wrapping a rubber handle in foil will allow the pan to transfer to oven as well.
- To hot pan, add oil and mushrooms. Season mushrooms with thyme, salt and pepper. Cook 3 to 5 minutes until all of the veggies are tender. Beat eggs with salt and pepper, dash of half-and-half, lemon zest, scallions and hot sauce. Pour over the mushrooms. Lift and settle eggs in the pan as they brown on the bottom. When the eggs are set but remain uncooked on top, transfer to oven for 7 or 8 minutes, until frittata is golden brown and puffy. Sprinkle the frittata with cheese and return to the oven for 1 or 2 minutes.
- Serve frittata from the hot pan and cut into 6 wedges at the table.
MUSHROOM & WILD RICE FRITTATA RECIPE - (4.3/5)
Provided by asally04
Number Of Ingredients 18
Steps:
- To prepare wild rice: Combine water, rice and salt in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer and cook until the rice is tender with a slight bite, 40 to 50 minutes. Drain; you'll have about 1 1/2 cups cooked rice. To prepare frittata: About 30 minutes after you start cooking the rice, beat eggs and egg whites in a large bowl with parsley, 1/4 teaspoon salt, 1/4 teaspoon pepper and nutmeg. Position rack in upper third of oven; preheat broiler. Heat oil in a 10-inch ovenproof skillet, preferably cast-iron, over medium heat. Add onion and the remaining 1/4 teaspoon each salt and pepper; cook, stirring, until softened, about 3 minutes. Stir in rosemary, then add mushrooms and cook, stirring frequently, until they release their liquid and the pan is dry, 6 to 8 minutes. Reduce heat to medium-low; stir in the rice. Pour the reserved egg mixture evenly over the rice and vegetables. Partially cover and cook until set around the edges, about 5 minutes. Sprinkle with Parmesan and prosciutto. Place the pan under broiler and broil until the eggs are set and the top is nicely browned, about 2 minutes. Let stand for 5 minutes before serving. Get Cooking: http://www.cooking.com/recipes-and-more/recDetail.aspx?rid=12241&add=added#ixzz2YSn5WelA
WILD-MUSHROOM FRITTATA
Provided by David Lentz
Categories Egg Herb Mushroom Onion Breakfast Brunch Bake Sauté Low Carb Low Fat Low Cal Healthy Self Los Angeles California Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Heat oil on high in a 6-inch cast-iron skillet for 2 minutes. Add butter; when it foams, add mushrooms. Season with salt and pepper and sauté 5 minutes. Reduce heat to low and add onions and thyme; sauté 2 or 3 minutes. Stir in egg whites with a heatproof rubber spatula until eggs start to set. Transfer skillet to oven and bake 5 minutes, until golden. Sprinkle with remaining herbs and lemon juice. Cut into wedges and serve.
MUSHROOM WILD RICE
This is one of my favorite recipes from my mother. With only seven ingredients, it's quick to assemble in the morning before I leave for work. By the time I get home, mouthwatering aromas have filled the house. -Bob Malchow, Monon, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 3h5m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until rice is tender, 3-4 hours.
Nutrition Facts : Calories 192 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 437mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
WILD MUSHROOM FRITTATA
Provided by Molly O'Neill
Categories brunch, easy, side dish
Time 40m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a medium skillet. Add the mushrooms and half-teaspoon salt, and cook over medium heat for 2 to 3 minutes, just until soft. Set in a sieve to drain.
- Beat eggs in a bowl. Add the cream and remaining salt and pepper. Add cheeses and combine. Stir in the mushrooms.
- Heat oven to 350 degrees. Oil 2 12-portion mini-muffin pans or a 12-portion regular muffin pan with oil spray. Divide the mixture evenly. Bake 15 to 20 minutes for mini-pans, 22 to 25 minutes for regular.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 18 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 9 grams, Sodium 235 milligrams, Sugar 2 grams, TransFat 0 grams
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