Mushroom And Scallion Frittata Recipes

MUSHROOM AND SCALLION FRITTATA

Mushroom and Scallion Frittata image

Although it makes a delightful breakfast, the frittata could also be served with a green salad for a lunch or light dinner.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 45m

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
12 scallions, including green parts, cut into 1 1/2-inch pieces
1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick, or white mushrooms, sliced
Salt and pepper
8 eggs
1/2 cup grated Parmesan cheese

Steps:

Preheat oven to 350 degrees. Heat olive oil in a medium ovenproof skillet over medium heat. Add scallions, mushrooms, and 1/2 teaspoon salt; cover, and cook until the vegetables are very soft, about 15 minutes. (The vegetables start out piled high, but they cook down quickly.)
In a large bowl, whisk together eggs and 1/4 teaspoon each salt and pepper. Pour egg mixture over the vegetables, stir for 2 minutes, then cook for 3 to 4 minutes more. Sprinkle cheese over the frittata, and bake in the oven for 15 minutes.

Nutrition Facts : Calories 305 g, Fat 20 g, Protein 22 g

MUSHROOM AND SCALLION FRITTATA

Mushroom and Scallion Frittata image

Although it makes a delightful breakfast, the frittata could also be served with a green salad for a lunch or light dinner. White button mushrooms can be substituted for the shiitakes; trim but do not remove the stems.

Yield serves 4 to 6

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
12 scallions, trimmed and cut into 1 1/2-inch pieces
1/2 pound fresh shiitake mushrooms, stems removed, caps cleaned (see below) and sliced 1/4 inch thick
Coarse salt and freshly ground pepper
8 large eggs
1/2 cup grated parmesan cheese (2 ounces)

Steps:

Preheat oven to 350°F. Heat oil in a large ovenproof skillet over medium. Add scallions, mushrooms, and 1/2 teaspoon salt. Cover; cook, stirring occasionally, until mushrooms are very soft, about 15 minutes. Uncover; cook, stirring, until liquid has evaporated.
Whisk together eggs and 1/4 teaspoon each salt and pepper. Pour into skillet. Cook, using a heatproof flexible spatula to pull eggs from edges to center of pan so runny parts run underneath, until eggs are almost set around the edges but still slightly runny on top, 4 to 5 minutes total.
Sprinkle with cheese and transfer to oven; bake until set in center and browned on top, 8 to 10 minutes. To serve, gently loosen frittata with the spatula and cut into wedges.
To clean shiitake mushrooms, use a paring knife to remove the woody stems; cut as close as possible to the cap. Do not try to remove by pulling or twisting-the delicate caps will tear. Gently wipe caps with a damp paper towel (do not soak).

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