MASCARPONE-MUSHROOM FRITTATA STACK

Mascarpone-Mushroom Frittata Stack image

When I bring this delicious egg dish to the table, I always get oohs and aahs! It looks impressive but is quite easy to prepare.-Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Time 45m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

8 large eggs
1/3 cup heavy whipping cream
1/2 cup grated Romano cheese, divided
1-1/2 teaspoons salt, divided
5 tablespoons olive oil, divided
3/4 pound sliced fresh mushrooms
1 medium onion, halved and thinly sliced
2 tablespoons minced fresh basil
2 garlic cloves, minced
1/8 teaspoon pepper
1 carton (8 ounces) Mascarpone cheese

Steps:

In a large bowl, whisk eggs, cream, 1/4 cup Romano cheese and 1 teaspoon salt., In a 10-in. skillet, heat 2 tablespoons oil over medium-high heat. Add mushrooms and onion; cook and stir until tender. Add basil, garlic, pepper and remaining salt; cook and stir 1 minute longer. Transfer to a bowl; stir in mascarpone cheese and remaining Romano cheese., In same pan, heat 1 tablespoon oil over medium-high heat. Pour in 2/3 cup egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath., Let stand, covered, 5-7 minutes or until completely set. Remove to a serving platter; cover and keep warm. Repeat with remaining egg mixture making two additional frittatas, using remaining oil as needed., Place one frittata on a serving platter; layer with half of the mushroom mixture. Repeat layers. Top with remaining frittata. Cut into wedges.

Nutrition Facts : Calories 468 calories, Fat 44g fat (18g saturated fat), Cholesterol 357mg cholesterol, Sodium 882mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein.