Quick And Easy Cheesy Mushroom Frittata Recipes

EASY CHEESY FRITTATA

Steps:

• Ask a grown-up helper to switch the oven on to 180C/ 160C fan/gas 4. Snip or cut up the spring onions and put them in a bowl. Add the peas to the bowl.
• Grate the courgette using your rotary grater, one half at a time, then add it to the bowl.
• Cut the ham into pieces with your scissors, if you do this over the bowl it will fall straight in.
• Break the feta into the bowl by crumbling it with your hands.
• Crack the eggs into a bowl and, if any bits of shell fall in, scoop them out with a spoon. Whisk the eggs until the yolks are mixed into the white.
• Pour the eggs into the other bowl and stir. Brush a round ovenproof dish, about 16cm across, with oil. Tip everything into the dish. Ask a helper to put the dish in the oven for 30 minutes or until the egg is set. Serve with salad and crusty bread.

EASY CHEESY FRITTATA

Steps:

• Heat oven to 350°F.
• Whisk whole eggs, egg whites and water in medium bowl until blended.
• Add tomatoes, bacon, basil and 1/2 cup cheese; mix well.
• Pour into 9-inch pie plate sprayed with cooking spray.
• Bake 25 min. or until knife inserted in center comes out clean. Sprinkle with remaining cheese; bake 5 min. or until melted.

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.

EASY BREAKFAST FRITTATA

Steps:

• Beat eggs with wire whisk; add rest of ingredients to taste.
• Spray 8- inch skillet with butter-flavor Pam and heat over medium flame.
• Add egg mixture, cover and cook until desired consistency, 5-10 minutes (DO NOT STIR).
• Carefully slide frittata onto plate. Serve with picante sauce, if desired.

QUICK AND EASY CHEESY MUSHROOM FRITTATA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with nonstick spray.
• Melt butter in a skillet over medium heat; stir in onion. Cook and stir until the onion begins to soften, about 3 minutes. Add mushrooms and garlic salt; cook until onion is translucent and mushrooms have softened, about 5 minutes.
• While the mushrooms are cooking, beat eggs and half-and-half in a bowl with an electric mixer for 1 minute on low speed. Stir in Cheddar cheese, ranch dressing mix, parsley, seasoning blend, salt, and pepper.
• Remove mushroom-onion mixture from the heat and allow to cool slightly, about 5 minutes. Add to egg mixture and mix until combined. Pour into the prepared baking dish.
• Bake in the preheated oven until middle of the frittata is firm, about 30 minutes.