Best Mushroom Green Onion Skillet Frittata Recipes

CARAMELIZED MUSHROOM AND ONION FRITTATA

Caramelized Mushroom and Onion Frittata image

When I was young, my grandmother used to make me buttery sauteed mushrooms. Now I enjoy them in a hearty breakfast frittata. - Melissa D'Antonio, Poughkeepsie, New York

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 pound sliced fresh mushrooms
1 medium red onion, chopped
3 tablespoons butter
3 tablespoons olive oil
1 shallot, chopped
1 garlic clove, minced
1/2 cup shredded cheddar cheese
1/4 cup shredded Parmesan cheese
8 large eggs
3 tablespoons heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a 10-in. ovenproof skillet, saute mushrooms and onion in butter and oil until softened. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally. Add shallot and garlic; cook 1 minute longer., Reduce heat; sprinkle with cheeses. In a large bowl, whisk the eggs, cream, salt and pepper; pour over top. Cover and cook for 4-6 minutes or until eggs are nearly set., Uncover skillet. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.

Nutrition Facts : Calories 465 calories, Fat 38g fat (16g saturated fat), Cholesterol 479mg cholesterol, Sodium 529mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

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

Ingredients

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.