Mascarpone Mushroom Frittata Stack Recipes

MASCARPONE AND MUSHROOM FRITTATA RECIPE

Steps:

• Preheat oven to 375 Degrees Fahrenheit
• In a skillet over medium heat pour the olive oil
• In a bowl, mix the eggs, mascarpone cheese and 1/2 cup of the Gruyere Cheese. Add salt and pepper
• Toss the leeks into the skillet and cook until they soften, 3-4 minutes. Add the mushrooms and let them cook for 3-4 minutes. Pour in the egg mixture and let it cook in the skillet for 2 minutes or until the eggs begin to set on the sides. Sprinkle in the rest of the Gruyere cheese
• Place the skillet in the oven and let the frittata cook for about 8 to 10 minutes or until the eggs brown and set.
• Carefully remove the skillet from the oven using an oven glove or a kitchen towel and sprinkle the basil on top.

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.

PORTOBELLO POLENTA STACKS

Steps:

• Preheat oven to 400°. In a small saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 1-2 minutes (do not allow to brown). Stir in vinegar; remove from heat., Place mushrooms in a 13x9-in. baking dish, gill side up. Brush with vinegar mixture; sprinkle with salt and pepper. Top with polenta and tomato slices; sprinkle with cheese., Bake, uncovered, until mushrooms are tender, 20-25 minutes. Sprinkle with basil.