Best 2 Mushroom Cheddar Frittata Recipes

Indulge in the culinary delight of a Mushroom Cheddar Frittata, a savory and versatile dish perfect for any meal. This delectable frittata showcases a symphony of flavors and textures, featuring tender mushrooms, melted cheddar cheese, and fluffy eggs. Its quick and easy preparation makes it an ideal choice for busy weeknights or weekend brunches. Discover variations of this classic recipe, including a vegetarian option, a hearty sausage and potato frittata, and a flavorful spinach and feta frittata. Whether you prefer a traditional or a more adventurous twist, these recipes offer something for every palate. Join us on this culinary journey as we explore the diverse world of frittatas, unlocking the secrets to creating a perfect, golden-brown masterpiece.

Here are our top 2 tried and tested recipes!

MUSHROOM-CHEDDAR FRITTATA

Mushroom-Cheddar Frittata image

This American-style vegetarian frittata uses cheddar instead of Parmesan and is spiced up with a dash of mustard and hot-pepper sauce.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h15m

Number Of Ingredients 10

Ingredients

1 package (10 ounces) white mushrooms, trimmed and quartered
1/2 pound red new potatoes, cut into 1/2-inch pieces
1 tablespoon olive oil
Coarse salt and ground pepper
8 large eggs
1/2 cup whole milk
1 tablespoon Dijon mustard
1/4 teaspoon hot-pepper sauce
1 cup shredded white cheddar
1 package (10 ounces) frozen chopped broccoli, thawed and patted dry

Steps:

Preheat oven to 400 degrees. In a 9-inch deep-dish pie plate, toss mushrooms, potatoes, and oil; season with salt and pepper. Roast for 20 minutes, tossingonce.
Meanwhile, in a medium bowl, whisk together eggs, milk, mustard, hot-pepper sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir in cheddar and broccoli.
Pour egg mixture over mushrooms and potatoes, and stir to distribute them. Bake until puffed and set in the middle, and a paring knife inserted into the center comes out clean, 45 to 50 minutes.

WILD MUSHROOM FRITTATA WITH CHEDDAR, GREEN ONIONS, AND PEAS

Wild Mushroom Frittata with Cheddar, Green Onions, and Peas image

Provided by Carla Snyder

Categories Cheese Dairy Egg Vegetable Breakfast Brunch Broil Vegetarian Dinner Cheddar Legume Pea Green Onion/Scallion Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 2

Number Of Ingredients 13

Ingredients

6 large eggs
2 tbsp milk or water
Salt and freshly ground black pepper
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
2 tbsp unsalted butter
3 new potatoes, scrubbed and cut into 1/4-in/6-mm dice
4 green onions, white and tender green parts, thinly sliced
10 oz/280 g mixed wild mushrooms (see "It's that easy"), such as cremini, shiitake, and oyster, brushed clean and sliced
1 garlic clove, minced
1 tsp minced fresh thyme
1/2 cup/70 g frozen peas, thawed
1/2 cup/55 g shredded Cheddar cheese

Steps:

1. Preheat the broiler with the rack in the second position from the top.
2. In a medium bowl, whisk together the eggs, milk, 1/2 tsp salt, a few grinds of pepper, the nutmeg, and cayenne.
3. In a 12-in/30.5-cm ovenproof skillet over medium-high heat, melt the butter. When the butter is melted and hot, add the potatoes and a sprinkle of salt and pepper. Cook the potatoes, stirring every now and then, until they begin to soften, about 3 minutes. Add the green onions, mushrooms, garlic, thyme, and another sprinkle of salt and pepper and continue to cook and stir until the mushrooms have given off their liquid and are dry, about 4 minutes. Add the peas and cook until all of the veggies are tender and the peas are warmed through, another minute or two. Taste and adjust the seasoning. Spread the filling evenly over the bottom of the pan and sprinkle the cheese over the top.
4. Pour the eggs evenly over the vegetables in the pan and reduce the heat to low. Cover the pan and cook for 2 minutes, then remove the lid and transfer the pan to the broiler. Broil the frittata until the top is lightly browned and the eggs have firmed up in the center, about 4 minutes. To test, press the center of the frittata lightly with your finger. If it feels firm, it's done.
5. Remove the frittata from the oven and let it rest for 3 minutes on a wire rack on the countertop to continue to firm up before cutting it into wedges. It will be puffy when it comes out of the oven but will deflate and become firmer as it cools. Serve the frittata hot or at room temperature.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your frittata.
Don't overcook the eggs. The ideal frittata is cooked through but still slightly runny in the center.
Be creative with your toppings. You can add just about anything you like to a frittata, from vegetables to cheese to meat.
Serve the frittata warm or at room temperature. It's also delicious cold, so it's a great make-ahead meal.

Conclusion:

The mushroom cheddar frittata is a delicious and versatile dish that is perfect for any occasion. It's easy to make, packed with flavor, and can be customized to your liking. Whether you're serving it for breakfast, lunch, or dinner, this frittata is sure to be a hit.