Shiitake Frittata Squares With Prosciutto Recipes

MUSHROOM AND PROSCIUTTO FRITTATA

Steps:

• Spary a nonstick skillet with cooking spray. Saute onion, pepper, mushrooms and prosciutto over medium heat until tender; set aside.
• Spray a 10-inch nonstick skillet with cooking spray.
• Beat eggs with water, season with salt and pepper. Stir in parsley and vegetable-prosciutto mixture. Pour into skillet and lower heat to medium-low. As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath. Cook until bottom is set and the top is almost set, about 4 minutes.
• Cover with lid or foil for 2-3 minutes or until egg are set. Cut into wedges and serve.

SHIITAKE MUSHROOM FRITTATA

Steps:

• Preheat oven to 350°F.
• Crack eggs into a large mixing bowl. Add goat milk, salt and pepper and whisk until thoroughly combined.
• Heat olive oil over medium in a medium-sized cast-iron skillet or other ovenproof skillet.
• Add leeks and sauté until leeks begin to soften, about 5 to 8 minutes. Add mushrooms.
• Continue to sauté until mushrooms have released their fluid and are soft, about another 5 to 8 minutes.
• Pour egg mixture over the sautéed vegetables and stir to combine. Allow to cook on the stovetop for 3 or 4 minutes. Sprinkle feta over the top of the eggs, pushing the cheese into the egg mixture so it is submerged.
• Place in the oven and bake for 15 minutes. The top of the frittata should be golden yellow and a toothpick inserted in the center should come out clean.

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.

SHIITAKE, FONTINA, AND PROSCIUTTO FRITTATA

Steps:

• Preheat oven to 350 degrees.
• Melt 3 tablespoons butter in 12" nonstick ovenproof skillet over medium heat. Add shallots; saute 2 minutes. Add prosciutto; saute until almost crisp, about 3 minutes. Add mushrooms, saute until brown and tender, about 6 minutes. Cool mushroom mixture in skillet 10 minutes.
• Whisk eggs, 1 cup grated Fontina cheese, parsley, salt and pepper in large bowl. Stir in mushroom mixture. Melt 1 tablespoons butter in same skillet over medium heat. Pour egg mixture into skillet. Cook without stirring until bottom and sides are set (top will be undercooked), about 10 minutes.
• Place skillet in oven and bake frittata until top is set, about 20 minutes.
• Preheat broiler. Sprinkle frittata with remiaining 1 cup cheese. Broil until cheese melts, about 2 minutes. Using heatproof spatula, loosen frittata on all sides. Slide onto platter.
• Can be made 2 hours ahead. Let stand at room temperature.

BREAKFAST FRITTATA SQUARES

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish thoroughly with the butter.
• Heat a pan over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 5 to 8 minutes. Add the spinach and cook until wilted, about 1 minute. Set aside to cool.
• Whisk the eggs in a large bowl with some salt and pepper. Add the cheese and stir until combined. Mix in the cooled sausage and spinach mixture.
• Pour the egg mixture into the prepared baking dish and bake until the eggs are cooked through and firm, 20 to 30 minutes. Let cool slightly, about 5 minutes, then cut into squares and serve.

ARTICHOKE & PROSCIUTTO FRITTATA

Steps:

• Preheat oven to 425°F
• Heat oil in a 10-inch ovenproof, nonstick skillet over medium heat.
• Sauté quartered artichoke hearts and prosciutto until prosciutto starts to curl.
• Remove artichokes and prosciutto from skillet.
• Wipe skillet clean; coat with nonstick spray.
• Add crushed red peppers to beaten eggs.
• Add eggs to pan; cook until curds form.
• Top eggs with artichokes and prosciutto; sprinkle with Parmesan and chopped chives.
• Place skillet in oven; bake frittata for 7-8 minutes (the center will not be set).
• Remove skillet from the oven; preheat broiler.
• Broil frittata until eggs are fully set and top is browned, about 2 minutes.
• Remove skillet from broiler.
• Run a rubber spatula under the frittata to loosen it.
• Slide frittata out onto a cutting board; slice into six wedges.
• Garnish each slice with fresh whole chives, if desired.

POTATO AND PROSCIUTTO FRITTATA - ITALIAN OMELET

Steps:

• Preheat oven to 350°F.
• In a large skillet, melt butter and oil, and cook onion until tender, about 3-5 minutes.
• Add potatoes, garlic, salt, and pepper, and cook for 10 minutes more, stirring frequently.
• Add chopped mushrooms, diced prosciutto (or ham), dried basil, and Italian seasoning, and cook for 5-7 minutes more or until potatoes are tender.
• Allow mixture to cool for 5 minutes.
• In a small dish, mix together dry milk with light cream until smooth.
• Add lightly beaten eggs and cream mixture to potatoes, stirring to mix well, and seasoning to taste with salt and pepper.
• Lightly oil or grease an ovenproof skillet or casserole dish.
• Pour egg mixture into pan, and bake uncovered in a preheated 350F oven for 25 minutes at 350°F.
• Remove pan from oven, and sprinkle frittata evenly with grated cheeses.
• Return to oven and bake for 15 minutes more, or until cheeses are melted and eggs are almost set.
• Preheat oven broiler to high, and cook frittata for 1-2 minutes more, or until cheese is lightly browned.
• Allow to cool slightly before slicing and serving.

SHIITAKE FRITTATA SQUARES WITH PROSCIUTTO

Steps:

• Melt butter in a 9- to 10-inch nonstick skillet over moderate heat, then cook mushrooms and shallots, stirring occasionally, 3 minutes. Add water and cook, stirring, until liquid is evaporated and mushrooms are tender and golden, about 5 minutes. Stir in tarragon.
• While mushrooms are cooking, lightly beat together whole eggs, whites, parmesan, kosher salt, and pepper to taste.
• Preheat broiler.
• Add egg mixture to mushrooms, then cook over high heat, stirring briskly, until eggs are softly scrambled, 2 to 4 minutes. Reduce heat to low and form frittata into a 6 1/2-inch square with a spatula. Cook over low heat until bottom is set, about 2 minutes.
• Place skillet under broiler (wrap nonmetal handles in foil), 5 to 6 inches from heat, and broil until eggs are just firm to the touch and barely golden, 1 to 2 minutes.
• Transfer frittata to a cutting board and cool. Trim edges of square, then cut frittata into 24 rectangles.
• Cut each prosciutto slice lengthwise into 3 strips. Wrap a prosciutto strip lengthwise around each egg rectangle, then tie a chive around crosswise. Serve at room temperature.