MASCARPONE-MUSHROOM FRITTATA STACK
Steps:
- In a large bowl, whisk eggs, cream, 1/4 cup Romano cheese and 1 teaspoon salt., In a 10-in. skillet, heat 2 tablespoons oil over medium-high heat. Add mushrooms and onion; cook and stir until tender. Add basil, garlic, pepper and remaining salt; cook and stir 1 minute longer. Transfer to a bowl; stir in mascarpone cheese and remaining Romano cheese., In same pan, heat 1 tablespoon oil over medium-high heat. Pour in 2/3 cup egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath., Let stand, covered, 5-7 minutes or until completely set. Remove to a serving platter; cover and keep warm. Repeat with remaining egg mixture making two additional frittatas, using remaining oil as needed., Place one frittata on a serving platter; layer with half of the mushroom mixture. Repeat layers. Top with remaining frittata. Cut into wedges.
Nutrition Facts : Calories 468 calories, Fat 44g fat (18g saturated fat), Cholesterol 357mg cholesterol, Sodium 882mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein.
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duron worldstar
[email protected]I'm not sure what went wrong, but my frittata turned out really dry.
Wiseman Mtirara
[email protected]This recipe is too complicated for me. I'm not a very experienced cook.
Rosemary Mapare
[email protected]I had some trouble getting the frittata to set properly. I think I might have overcooked it.
Faviola Morales
[email protected]This recipe is a bit bland for my taste. I added some extra salt and pepper, and it was much better.
Lookmankhan Lookmankhan
[email protected]I love the combination of mushrooms and mascarpone cheese. This frittata is a must-try!
Mariam Veerigadu
[email protected]This frittata stack is a great make-ahead breakfast or brunch option. It's also perfect for potlucks and parties.
Belinda Casillas
[email protected]I'm not a fan of mascarpone, so I used ricotta cheese instead. It turned out great!
Maria Vaz
[email protected]This frittata stack is so delicious and easy to make. I love that it's made with simple, wholesome ingredients.
Scott Jones
[email protected]This recipe is a keeper! I'll definitely be making it again.
Kristopher Wicks jr
[email protected]I made this frittata for dinner last night and it was a big hit! It's a great way to use up leftover mushrooms.
Shiva Chaudary
[email protected]This frittata stack is a great way to sneak some veggies into your kids' diet. They'll never know they're eating mushrooms!
Lethabo ntshudisane
[email protected]I've made this recipe several times and it's always a hit. My friends and family love it!
Md mahabbath
[email protected]This frittata stack is perfect for a special occasion brunch. It's elegant and impressive, but it's also easy to make.
Fatu Williams
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this frittata. The mascarpone and herbs really balance out the flavor.
Sapphra Cox
[email protected]This recipe is a bit time-consuming, but it's totally worth it. The end result is a stunning and delicious frittata stack.
Brooke Mack
[email protected]The flavors in this frittata are out of this world! I especially love the hint of truffle oil.
Jameel rajput
[email protected]This frittata stack is a great way to use up leftover mushrooms. I also added some chopped spinach for extra nutrients.
Abdullah Raja
[email protected]I love that this recipe uses mascarpone instead of cream. It gives the frittata a lighter, more delicate texture.
Maxamed cabdiqani Xassan nuur
[email protected]Just tried this recipe and it turned out amazing! The frittata was fluffy and flavorful, and the mascarpone added a creamy richness.
Ahmed Zidan
[email protected]This frittata stack is a game-changer! The combination of mascarpone, mushrooms, and herbs is divine. I'm definitely adding this to my brunch rotation.