Shiitake Mushroom And Cheese Frittata Recipes

MAGIC MUSHROOM FRITTATA

Steps:

• In a medium sauté pan, heat 1/2 cup of the olive oil over medium- high heat until slightly shimmering. Add the shiitake slices, spreading them evenly around the pan. Now leave those mushrooms alone! Do not touch them until that sizzling sound quiets down; this will help them develop a beautiful golden brown caramelization on one side. Once that happens, give the pan a stir with a wooden spoon, loosening all the mushrooms. Cook for a few minutes more and season with a pinch of sea salt. (Do not salt until the end, as salting draws out moisture in the pan and prevents caramelization.) Remove the mushrooms from the pan and set aside in a bowl or plate to cool.
• Trim the kale off of its stem and cut into thin strips. In a medium sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the garlic and red onion. When the garlic is slightly browned, add the kale and sauté until soft, 3 to 4 minutes. (Add a small amount of water if the kale begins to stick or turn too brown.) Season with a pinch of sea salt and set aside with the mushrooms.
• Preheat the oven to 325°F. Place a large shallow nonstick ovenproof dish in the oven.
• In a bowl, whip the eggs with a whisk until fully beaten and slightly fluffy. Stir in the kefir, 1/2 cup of the olive oil, the farmer cheese, cooked mushrooms, sautéed kale, chopped herbs, and 2 pinches of salt. Pour the entire mixture into the heated ovenproof dish, and bake until slightly browned on top and a knife stuck in the center comes out clean, about 30 minutes. (If opting for the kale garnish, add the leaves after 15 minutes of cooking.)

SHIITAKE MUSHROOM FRITTATA

Steps:

• Preheat oven to 350 degrees Farenheit.
• In a large, nonstick, ovenproof skillet, heat oil over medium heat.
• Add shallots, and cook about 2 minutes, until they just start to soften.
• Add mushrooms, savory, half of the salt and pepper; stir often, until mushrooms release juices- about 5 or 6 minutes.
• In bowl, whisk eggs until frothy.
• Stir in cheese and remaining salt and pepper.
• Pour eggs over mushroom in skillet, tilting pan to spread evenly.
• Cook without disturbing until about 1/4 inch around the outer edge is set.
• With a spatula, lift some of the egg mixture from the sides of the pan, tipping pan to allow uncooked egg to flow to the bottom.
• Place skillet in oven, and bake for 15 to 20 minutes.
• (It's usually sometime between there, so aim for about 18 minutes just to be safe.) Invert frittata onto a large serving plate, cut into wedges, and serve warm.

SHIITAKE MUSHROOM FRITTATA

Steps:

• Preheat oven to 350°F.
• Crack eggs into a large mixing bowl. Add goat milk, salt and pepper and whisk until thoroughly combined.
• Heat olive oil over medium in a medium-sized cast-iron skillet or other ovenproof skillet.
• Add leeks and sauté until leeks begin to soften, about 5 to 8 minutes. Add mushrooms.
• Continue to sauté until mushrooms have released their fluid and are soft, about another 5 to 8 minutes.
• Pour egg mixture over the sautéed vegetables and stir to combine. Allow to cook on the stovetop for 3 or 4 minutes. Sprinkle feta over the top of the eggs, pushing the cheese into the egg mixture so it is submerged.
• Place in the oven and bake for 15 minutes. The top of the frittata should be golden yellow and a toothpick inserted in the center should come out clean.

SWISS CHARD AND MUSHROOM FRITTATA

Steps:

• Heat oven to 400 degrees. Coat a 12-inch nonstick ovenproof skillet with olive oil cooking spray, and place over medium-high heat. Add mushrooms and onion, and saute until mushrooms start to release their juices, stirring frequently. Reduce heat to medium low, and cook until mushrooms are soft and golden brown. Add Swiss chard, thyme, 1/4 teaspoon salt, and pepper, and cook until wilted and all the liquid has evaporated. Transfer to a baking pan lined with paper towels, and set aside.
• Combine eggs, egg whites, and remaining 3/4 teaspoon salt in the bowl of an electric mixer fitted with the whisk attachment, and whip until soft peaks form, 4 to 5 minutes. Coat a clean 12-inch nonstick ovenproof skillet with olive-oil cooking spray, and place over medium-high heat. Add two-thirds of the egg mixture to the pan, layer with reserved vegetables, and top with remaining egg mixture. Sprinkle top with Parmesan, and transfer pan to oven. Cook until eggs are set and frittata is golden brown, about 15 minutes. Run a spatula around edges of pan to loosen frittata if necessary; transfer to a serving plate. Cut into wedges, garnish with thyme sprigs, and serve.

EASY MUSHROOM AND CHEESE FRITTATA

Steps:

• In a large bowl or measuring cup whisk eggs, milk, Parmesan cheese, sage and pepper together until well mixed, set aside. Preheat oven to 350ºF (180ºC).
• In a 10"(25 cm) non-stick skillet heat oil over medium- high heat; sauté onion and red pepper 2-3 minutes or until softened. Add mushrooms and sauté 4-5 minutes or until lightly browned; add garlic and cook 1 minute. Pour egg mixture into skillet mixing lightly to incorporate mushrooms; sprinkle with parsley if desired. Bake in oven about 12-15 minutes or until just set in the centre and no longer moist on top. Sprinkle with cheese and return to oven for 2 minutes to melt cheese. Loosen around the edges with a rubber spatula and slide out onto serving plate. Cut in wedges to serve. Serve hot or at room temperature.
• Variation: Instead of cooking the frittata in oven it may be cooked on top of stove over medium- low heat; lifting outer edges of omelet to allow uncooked portion to run underneath, then cover and cook until just set. Turn off heat. Sprinkle with cheese and cover to melt cheese.
• Tip: Substitute 4 eggs and 4 egg whites for the 8 eggs to lower fat.

QUICK AND EASY CHEESY MUSHROOM FRITTATA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with nonstick spray.
• Melt butter in a skillet over medium heat; stir in onion. Cook and stir until the onion begins to soften, about 3 minutes. Add mushrooms and garlic salt; cook until onion is translucent and mushrooms have softened, about 5 minutes.
• While the mushrooms are cooking, beat eggs and half-and-half in a bowl with an electric mixer for 1 minute on low speed. Stir in Cheddar cheese, ranch dressing mix, parsley, seasoning blend, salt, and pepper.
• Remove mushroom-onion mixture from the heat and allow to cool slightly, about 5 minutes. Add to egg mixture and mix until combined. Pour into the prepared baking dish.
• Bake in the preheated oven until middle of the frittata is firm, about 30 minutes.