Best 8 Shiitake Mushroom And Cheese Frittata Recipes

SHIITAKE MUSHROOM AND CHEESE FRITTATA

Steps:

• Preheat oven to 350 degrees. Heat oil in a 9- or 10-inch ovenproof nonstick skillet over medium heat until hot but not smoking. Add mushrooms, onion, and thyme; cook, stirring, until mushrooms and onion are golden brown, about 10 minutes. Stir in 1/2 teaspoon salt; remove skillet from heat.
• Whisk eggs in a large bowl until frothy. Stir in the ricotta, 1 teaspoon salt, and pepper to taste. Place reserved skillet over medium heat. Immediately pour in egg mixture, and lightly stir to distribute mushrooms and onion evenly. Reduce heat to medium-low; cook 2 minutes, drawing cooked egg away from sides with a rubber spatula to let uncooked egg flow underneath. Cook until just starting to set, about 2 minutes more.
• Transfer skillet to oven. Bake until frittata is just set and top is pale golden, 10 to 12 minutes. Serve frittata in skillet, or slide onto a serving platter.

SHIITAKE MUSHROOM FRITTATA

Steps:

• Preheat oven to 350 degrees Farenheit.
• In a large, nonstick, ovenproof skillet, heat oil over medium heat.
• Add shallots, and cook about 2 minutes, until they just start to soften.
• Add mushrooms, savory, half of the salt and pepper; stir often, until mushrooms release juices- about 5 or 6 minutes.
• In bowl, whisk eggs until frothy.
• Stir in cheese and remaining salt and pepper.
• Pour eggs over mushroom in skillet, tilting pan to spread evenly.
• Cook without disturbing until about 1/4 inch around the outer edge is set.
• With a spatula, lift some of the egg mixture from the sides of the pan, tipping pan to allow uncooked egg to flow to the bottom.
• Place skillet in oven, and bake for 15 to 20 minutes.
• (It's usually sometime between there, so aim for about 18 minutes just to be safe.) Invert frittata onto a large serving plate, cut into wedges, and serve warm.

WILD MUSHROOM AND GRUYèRE CHEESE OMELETS

Steps:

• Melt 1 tablespoon butter in heavy small skillet over medium heat. Add mushrooms, shallots and garlic and sauté until tender, about 3 minutes. Season to taste with salt and pepper. Set aside.
• Combine eggs, 1/4 cup chopped fresh parsley and 1/4 cup grated cheese in medium bowl. Season with salt and pepper. Beat to blend. Heat medium omelet pan or skillet over medium-high heat. Add 1/2 tablespoon butter; heat until butter melts and foam begins to subside. Add half of egg mixture. Stir with flat side of fork until eggs begin to set. Cook until omelet is set, lifting edge with spatula to let uncooked egg flow under. Top with 1/4 cup grated cheese and half of mushroom mixture. Fold omelet into thirds and turn out onto plate. Repeat with remaining 1/2 tablespoons butter, egg mixture, 1/4 cup grated cheese and mushrooms. Sprinkle omelets with additional chopped fresh parsley.

EASY MUSHROOM AND CHEESE FRITTATA

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.

SPINACH AND MUSHROOM QUICHE WITH SHIITAKE MUSHROOMS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Fit pie crust into a 9-inch pie dish.
• Melt butter in a large skillet over medium heat; cook and stir green onions and garlic until green onions are softened, about 5 minutes. Cook and stir turkey bacon in the green onion mixture until fragrant.
• Stir spinach, shiitake mushrooms, and broccoli into green onion mixture; cook and stir vegetables until softened, 5 to 7 minutes. Mix in 1/4 cup Cheddar cheese.
• Spoon vegetable mixture into the pie crust.
• Beat eggs, milk, sea salt, and black pepper together in a bowl; pour egg mixture gently over vegetable filling, slightly stirring eggs into the filling to combine.
• Bake in the preheated oven for 15 minutes; sprinkle 1/2 cup Cheddar cheese over the top of the quiche and bake 10 additional minutes. Cover quiche with aluminum foil and bake until quiche has set and a toothpick inserted into the quiche comes out clean, about 10 more minutes.
• Allow quiche to cool for 5 minutes before serving.

ASPARAGUS AND MUSHROOM FRITTATA

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and asparagus, and cook until the asparagus is tender, about 10 minutes. Stir in the mushrooms, and continue cooking about 5 minutes.
• In a medium bowl, whisk together eggs, water, and thyme. Pour into the skillet, and reduce heat to low. Cover, and cook 5 minutes.
• Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese and mozzarella cheese. Turn on the broiler, and broil until cheeses are melted and lightly browned.

WILD MUSHROOM FRITTATA

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.

MUSHROOM ZUCCHINI FRITATTA

Steps:

• In a large skillet, saute the onion, zucchini and mushrooms in butter until tender; drain. Transfer to an 8-in. square baking dish coated with cooking spray., In a large bowl, whisk the eggs, milk, mustards, salt and pepper; pour over vegetable mixture. Sprinkle with cheese and bread crumbs., Bake, uncovered, at 375° for 18-22 minutes or until set. Let stand for 5 minutes.