Best Cheesy Pepper And Mushroom Frittata Recipes

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EASY MUSHROOM AND CHEESE FRITTATA



Easy Mushroom and Cheese Frittata image

Frittata is an Italian version of an omelet that has the vegetables mixed in with the eggs and since it is not folded but served open face, it is easier to handle. It may be baked in oven or cooked on top of stove and served any time of day.

Provided by Mary Jenny

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

8 eggs
1/4 cup 2% low-fat milk
1/4 cup grated parmesan cheese
1 teaspoon dried sage
1/4 teaspoon ground pepper
2 tablespoons olive oil or 2 tablespoons butter
1 medium onion, diced
1/2 cup red pepper, diced
8 ounces sliced small mushrooms
2 garlic cloves, minced
2 tablespoons minced parsley (optional)
3/4 cup shredded provolone cheese, Swiss or 3/4 cup jarlsberg cheese

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.

WILD MUSHROOM FRITTATA WITH CHEDDAR, GREEN ONIONS, AND PEAS



Wild Mushroom Frittata with Cheddar, Green Onions, and Peas image

Provided by Carla Snyder

Categories     Cheese     Dairy     Egg     Vegetable     Breakfast     Brunch     Broil     Vegetarian     Dinner     Cheddar     Legume     Pea     Green Onion/Scallion     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 13

6 large eggs
2 tbsp milk or water
Salt and freshly ground black pepper
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
2 tbsp unsalted butter
3 new potatoes, scrubbed and cut into 1/4-in/6-mm dice
4 green onions, white and tender green parts, thinly sliced
10 oz/280 g mixed wild mushrooms (see "It's that easy"), such as cremini, shiitake, and oyster, brushed clean and sliced
1 garlic clove, minced
1 tsp minced fresh thyme
1/2 cup/70 g frozen peas, thawed
1/2 cup/55 g shredded Cheddar cheese

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.

GOAT CHEESE AND RED PEPPER FRITTATA



Goat Cheese and Red Pepper Frittata image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 13

4 tablespoons olive oil
2 shallots, finely chopped
1 small red bell pepper, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt, plus a pinch
1/4 teaspoon freshly ground black pepper, plus a pinch
10 large eggs
3 tablespoons heavy cream
1/4 cup freshly grated Parmesan cheese
4 ounces soft goat cheese, crumbled
2 tablespoons chopped flat-leaf parsley

Steps:

  • Preheat the broiler. Heat 1 tablespoon of the olive oil in large oven-proof nonstick skillet over medium heat. Add the shallots, red pepper, oregano, thyme, red pepper flakes and a pinch each of salt and pepper. Cook, stirring occasionally, until the shallots and peppers are soft, 7 minutes. Transfer to a small bowl and cool; don't wash the skillet.
  • Beat the eggs, heavy cream, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir in the shallot mixture. Heat the remaining 3 tablespoons olive oil in the nonstick skillet over medium heat. Pour in the egg mixture and spread the vegetables evenly throughout the pan. As the eggs set, lift the edges to allow the liquid egg mixture to run underneath. Cook until the eggs are mostly set but the center is still a little runny, 10 to 15 minutes.
  • Sprinkle the Parmesan and goat cheese over the top and broil until the top is golden brown, about 2 minutes. Carefully remove the skillet from broiler and loosen the edges of frittata. Cool for 10 minutes in the skillet, then serve slices from the pan or slide onto a serving platter, slice and serve.

MUSHROOM AND RED PEPPER FRITTATA



Mushroom and Red Pepper Frittata image

Make and share this Mushroom and Red Pepper Frittata recipe from Food.com.

Provided by Lambkyns

Categories     Breakfast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

3 tablespoons butter
1 onion, finely chopped
1 clove garlic, minced
1 lb mushroom, sliced
2 red peppers, diced
3 tablespoons fresh parsley, chopped
8 eggs
1 1/2 cups milk
2 cups cheddar cheese, grated
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup fresh breadcrumb
3 tablespoons grated parmesan cheese

Steps:

  • Melt butter in large skillet.
  • Add onion and garlic.
  • Saute until tender, without browning.
  • Add mushrooms and red peppers.
  • Cook until all liquid from mushrooms and peppers evaporates.
  • Mixture should be quite dry.
  • Add parsley.
  • Cool.
  • Beat eggs with milk in large bowl.
  • Add veggies and remaining ingredients-- except parmesan.
  • Pour mixture into buttered 9"X13" baking dish.
  • Smooth top.
  • Sprinkle with parmesan.
  • Bake 35-40 minutes at 350 or until set.
  • Let stand for 10 minutes before serving.
  • Recipe can be halved and baked in and 8" square or round baking dish.

Nutrition Facts : Calories 422.4, Fat 28.7, SaturatedFat 15.7, Cholesterol 347.6, Sodium 896, Carbohydrate 17.5, Fiber 2.3, Sugar 5, Protein 25

HERBED GORGONZOLA MUSHROOM FRITTATA



Herbed Gorgonzola Mushroom Frittata image

Provided by Food Network Kitchen

Categories     main-dish

Time 37m

Yield 8 servings

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
1 pound mixed mushrooms, (such as shiitake, cremini, or oyster), thinly sliced
Kosher salt and freshly ground pepper
4 scallions, white and green thinly sliced
1 cup chopped flat-leaf parsley, plus 1 tablespoon
1 tablespoon chopped fresh tarragon leaves
12 large eggs, beaten
1/2 cup mushroom broth (see cook's note)
1 1/2 teaspoons kosher salt
Freshly ground black pepper
2/3 cup crumbled gorgonzola (about 2 ounces)

Steps:

  • Position a rack 6 inches below a broiler's heating element, and preheat.
  • Heat a large heatproof nonstick skillet over medium-high heat, add the olive oil. Add the mushrooms, tossing briefly, and then cook until browned, about 12 to 15 minutes. Toss in the scallions once the mushrooms begin to brown, about 2/3 of the way of cooking. Stir in 1 cup parsley and tarragon.
  • Meanwhile, whisk the eggs with the mushroom broth and season with salt and pepper. Sprinkle in gorgonzola and stir gently to combine.
  • Reduce heat to medium and pour the eggs into the skillet, stirring gently so that the mushrooms and herbs are evenly distributed. Continue cooking and gently stirring until the eggs begin to set, about 4 minutes.
  • Place skillet under the broiler and cook until the frittata is set, about 3 to 4 minutes. Slide frittata out of skillet if desired, sprinkle with remaining tablespoon parsley, and cut into wedges.

Nutrition Facts : Calories 174 calorie, Fat 12 grams, SaturatedFat 4 grams, Carbohydrate 5 grams, Fiber 1 grams, Protein 13 grams

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