Best Wild Mushroom Frittata With Cheddar Green Onions And Peas Recipe Epicuriouscom Recipes

WILD MUSHROOM FRITTATA WITH FRESH MINT

Wild Mushroom Frittata with Fresh Mint image

Categories Cheese Dairy Egg Herb Mushroom Appetizer Breakfast Brunch Lunch Parmesan Mint Fall Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 appetizer servings

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 pound assorted fresh wild mushrooms, thinly sliced
1 garlic clove, minced
6 large eggs
1/4 cup freshly grated Parmesan cheese (about 3/4 ounce)
4 teaspoons minced fresh mint
1/2 teaspoon salt

Steps:

Position oven rack 8 inches from broiler heat source; preheat broiler. Heat oil in 10-inch-diameter nonstick ovenproof skillet over medium-high heat. Add mushrooms and sauté just until golden, about 4 minutes. Reduce heat to medium. Stir in garlic. Cook until mushrooms are tender, about 6 minutes longer.
Whisk eggs, grated Parmesan, fresh mint and 1/2 teaspoon salt in medium bowl to blend. Pour egg mixture evenly over mushrooms in skillet. Cook mixture until sides and bottom are set but center is still loose, running rubber spatula around sides of skillet occasionally but not allowing uncooked mixture to run under cooked eggs, about 3 minutes. Broil until mixture is just set on top and cooked through, about 2 minutes. Cool 2 minutes. Run spatula around sides of skillet to loosen frittata. Place plate atop skillet. Invert frittata onto plate. Cool frittata to room temperature. (Can be prepared 2 hours ahead. Cover frittata and store at room temperature.) Cut frittata into wedges and serve.

WILD MUSHROOM FRITTATA

Wild Mushroom Frittata image

Provided by Molly O'Neill

Categories brunch, easy, side dish

Time 40m

Yield 12 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 pound shiitake mushrooms, caps only, diced into 1/4 inch cubes
1 1/2 teaspoons kosher salt
6 eggs
1 cup heavy cream
1/2 teaspoon freshly ground black pepper
1/3 cup grated Muenster cheese
1/3 cup grated sharp white cheddar cheese
1/3 cup grated Parmesan cheese
1/3 cup grated mozzarella
1/3 cup cream cheese, cut in 1/4-inch dice

Steps:

Heat the oil in a medium skillet. Add the mushrooms and half-teaspoon salt, and cook over medium heat for 2 to 3 minutes, just until soft. Set in a sieve to drain.
Beat eggs in a bowl. Add the cream and remaining salt and pepper. Add cheeses and combine. Stir in the mushrooms.
Heat oven to 350 degrees. Oil 2 12-portion mini-muffin pans or a 12-portion regular muffin pan with oil spray. Divide the mixture evenly. Bake 15 to 20 minutes for mini-pans, 22 to 25 minutes for regular.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 18 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 9 grams, Sodium 235 milligrams, Sugar 2 grams, TransFat 0 grams

WILD MUSHROOM FRITTATA

Wild Mushroom Frittata image

Provided by Rachael Ray : Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

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.

WILD-MUSHROOM FRITTATA

Wild-Mushroom Frittata image

Provided by David Lentz

Categories Egg Herb Mushroom Onion Breakfast Brunch Bake Sauté Low Carb Low Fat Low Cal Healthy Self Los Angeles California Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1 tbsp extra-virgin olive oil
2 tsp butter
3/4 lb wild mushrooms (such as shiitake), chopped into bite-size pieces
1/4 cup sliced green onions
1 tsp fresh thyme
5 egg whites
2 tbsp each chopped fresh herbs (such as chives, parsley, chervil)
Squeeze of lemon

Steps:

Heat oven to 350°F. Heat oil on high in a 6-inch cast-iron skillet for 2 minutes. Add butter; when it foams, add mushrooms. Season with salt and pepper and sauté 5 minutes. Reduce heat to low and add onions and thyme; sauté 2 or 3 minutes. Stir in egg whites with a heatproof rubber spatula until eggs start to set. Transfer skillet to oven and bake 5 minutes, until golden. Sprinkle with remaining herbs and lemon juice. Cut into wedges and serve.