Oven Baked Frittata With Mushrooms Leeks Recipes

MUSHROOM LEEK FRITTATA RECIPE

Steps:

• Preheat your oven to 350 degrees Fahrenheit. Place an oven-safe 9" nonstick skillet on your stovetop. Add the olive oil to the pan and turn the burner to medium-high heat.
• Meanwhile, crack the eggs into a medium bowl and beat well. Whisk in the milk, salt, pepper, and 2 ounces (half) of the grated cheese.
• Once the oil is hot, add the sliced mushrooms in a single layer. Cook, turning once, for 90 seconds per side. Add the sliced leeks and saute for 3 minutes. Add the garlic and saute for 30 seconds.
• Pour the egg mixture into the pan and turn off the burner. Carefully transfer the pan to the center rack of your oven. Bake for 15 minutes, until set.
• Remove the pan from the oven and top with the remaining 2 ounces of cheese. Run a spatula around the inside edge of the pan to loosen the frittata. Tilt the pan and use the spatula to tip the frittata out onto a flat surface. Serve garnished with scallions.

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.

OVEN-BAKED FRITTATA WITH MUSHROOMS & LEEKS

Steps:

• Heat large skillet on medium-high heat. Add oil, mushrooms and leeks; cook and stir 5 min. or until leeks are tender. Spoon into 9-inch pie plate sprayed with cooking spray.
• Beat eggs, egg product and water in medium bowl with whisk until well blended. Stir in 1/2 cup cheese and parsley; pour over vegetables in pie plate. Top with remaining cheese.
• Bake 30 min. or until knife inserted in center comes out clean.

BACON & RICOTTA OVEN-BAKED FRITTATA

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm roasting tin with baking parchment. Melt the butter in a frying pan and cook the leeks for 8-10 mins until soft, adding a splash of water if they start to stick, then tip into a bowl. Add the bacon to the pan and fry for 5 mins until crisp. Add to the leeks and leave to cool.
• Add remaining ingredients to the leeks and bacon, mix well and season. Pour into the lined roasting tin and cook for about 20-25 mins until set. Serve cut into squares with salad and crusty bread.