MASCARPONE-MUSHROOM FRITTATA STACK
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.
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Alondra Castillo
[email protected]I love this frittata! It's so easy to make and it's always a hit with my family and friends. I usually serve it with a side of roasted potatoes or a green salad.
Md Riyaj Hossain
[email protected]This frittata was a delicious and easy way to start my day. The mascarpone cheese added a rich and creamy flavor, and the mushrooms and spinach gave it a nice savory flavor. I would definitely make this again.
Adeniran Adewale Pious
[email protected]I'm not sure what went wrong with my frittata, but it didn't turn out well. The eggs were overcooked and the mushrooms were soggy. I think I'll try a different recipe next time.
Mithila Rohman Mitu
[email protected]This frittata was a good basic recipe. I added some extra vegetables, such as zucchini and bell pepper, and it turned out great. I would definitely make this again.
Amjad Ali Buttar
[email protected]Overall, I thought this frittata was just okay. It was a bit too eggy for my taste and the mushrooms were a bit tough. I think I would have enjoyed it more if the eggs had been cooked a bit less.
deep Kisan
[email protected]This recipe was a disaster. The frittata never cooked through, even after I added extra time. The flavors were also very bland. I would not recommend this recipe.
Sibonelo Thobani
[email protected]I had high hopes for this frittata, but it was unfortunately a disappointment. The flavors just didn't come together and the texture was a bit dry. I think I'll stick to my usual frittata recipe.
Irfan Meerani
[email protected]This frittata was a bit bland for my taste. I think it could have used more seasoning, or maybe some fresh herbs. I also found that the eggs were a bit overcooked.
Marielle Rockcliffe
[email protected]I've made this frittata several times now and it's always a hit. It's a great way to use up leftover vegetables and it's also a very versatile dish. I've added different types of cheese, vegetables, and even meat to it and it's always turned out grea
Ilyas Arain
[email protected]This frittata was a bit more work than I expected, but it was worth it. The final product was delicious and very impressive. I would definitely make this again for a special occasion.
Monir Vai
[email protected]I'm not a huge fan of eggs, but this frittata was surprisingly good. The mascarpone cheese and mushrooms helped to mask the eggy flavor, and the spinach added a nice pop of color and nutrition.
Md Sahid
[email protected]This frittata was a great way to start my day. It was light and fluffy, and the flavors were perfect. I especially liked the combination of mascarpone cheese and mushrooms.
Kashan Afridi
[email protected]I'm a big fan of frittatas, and this one is one of my favorites. The mascarpone cheese makes it extra rich and creamy, and the mushrooms and spinach add a nice savory flavor. I usually serve it with a side of roasted potatoes.
Fanta Boy
[email protected]This frittata was a great way to use up some leftover mushrooms and spinach. It was quick and easy to make, and the results were delicious. I will definitely be making this again.
Razaali Razaali
[email protected]I made this frittata for a brunch party and it was a big success. Everyone loved the combination of flavors and textures. I would definitely recommend this recipe.
namakula nabiirah
[email protected]This recipe was easy to follow and the frittata turned out great! I used a variety of mushrooms, including cremini, shiitake, and oyster, and they all worked well. I also added a bit of crumbled bacon, which gave it a nice smoky flavor.
Phemla Nketu
[email protected]I'm not usually a fan of frittatas, but this one changed my mind. The mascarpone cheese added a rich and creamy flavor, and the mushrooms and spinach were a great addition. I'll definitely be making this again.
Jody Cbr
[email protected]This frittata stack was a hit with my family! The combination of mascarpone cheese, mushrooms, and spinach was delicious, and the eggs were cooked perfectly. I will definitely be making this again.