Best Mushroom And Caper Frittata Recipes

Easy Mushroom and Cheese Frittata image

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 image

Provided by Rachael Ray : Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, 2 turns of the pan
12 crimini mushrooms, sliced
1 cup shiitake mushrooms, a couple of handfuls, stems removed, chopped
1 cup oyster mushrooms, a couple of handfuls, chopped
1/2 tablespoons chopped fresh thyme leaves
Coarse salt and pepper
12 eggs, beaten
Dash of half-and-half
1 lemon, zested
2 scallions, sliced
2 teaspoons hot sauce (recommended: Tabasco)
1/2 cup Parmesan

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 and Caper Frittata image

Provided by Anita Sharp

Time 30m

Yield Makes 2 servings

Number Of Ingredients 10

4 large eggs
4 tablespoons freshly grated Parmesan cheese, divided
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 teaspoon Dijon mustard
1/4 teaspoon ground black pepper
1/8 teaspoon salt
2 tablespoons olive oil
3 baby portobello mushrooms, stemmed, caps thickly sliced
4 teaspoons drained capers

Steps:

Preheat broiler. Whisk eggs, 2 tablespoons Parmesan cheese, basil, oregano, Dijon mustard, pepper, and salt in medium bowl to blend.
Heat oil in small ovenproof skillet over medium-high heat. Add mushrooms and capers. Sauté until mushrooms are brown and juices evaporate, about 6 minutes. Pour in egg mixture. Reduce heat to low. Cook without stirring until eggs are almost set, about 4 minutes. Sprinkle with remaining 2 tablespoons cheese. Broil until top is brown and set, about 1 minute.
Cool frittata 5 minutes. Run spatula around edges to loosen and slide out onto plate. Cut in half and serve.