Mozzarella Cheese Mushroom Frittata

 

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Mushroom Frittata {recipe}

Video taken from the channel: Sandra’s Easy Cooking


In a mixing bowl, beat eggs. Whisk in mozzarella cheese. Set aside. In an oven-proof skillet oven medium-high heat, heat olive oil. Add mushrooms, thyme, salt and pepper.

Sauté until mushrooms are golden, about 5 minutes. Pour egg and cheese mixture oven mushrooms, shaking pan gently so eggs spread out evenly. In a bowl, whisk eggs, salt and pepper together. Pour over the vegetables in the pan.

Cook about 2 minutes until nearly set. While cooking lift the edges to allow uncooked egg from the middle to go underneath. Top with Fresh Mozzarella.

Pour half of the egg mixture into the same skillet; evenly top with ½ cup of Mozzarella cheese, vegetable mixture, pour remaining egg, and evenly top with remaining mozzarella cheese. Top with tomato slices and sprinkle with remaining Italian. Asparagus,Mushroom and Mozzarella Frittata the perfect nutritious, low-carb, keto breakfast for spring. Packed with veggies, this frittata is a family favorite.

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). A frittata is an egg based Italian breakfast dish similar to an omelette.

Generally frittatas are filled with pre-cooked vegetables and they’re started cooking on the stovetop until eggs are set on the bottom then finished in the oven. Used green and yellow squash cubed, sliced onion, half a can of mushrooms, some sauteed fresh spinach and some sliced ham for the veggies. Sauteed everything first, then put into the bottom of a glass pie dish. Used five eggs vs the four that the servings size change called for.

Cheddar cheese and parm cheese. In a medium bowl whisk together eggs, heavy cream, and mozzarella. Season with salt, pepper, and a pinch red pepper flakes.

In a large skillet over medium. Directions. In a large skillet, saute the onion, zucchini and mushrooms in butter until tender; drain.

Transfer to an 8-in. square baking dish coated with cooking spray. Use cheddar cheese in place of mozzarella. Add in sauteed mushrooms or zucchini. It’s okay to make some minor substitutions like this.

If you want the frittata to be a little more egg-like (more similar to a quiche), add a couple more eggs to the recipe.

List of related literature:

Bake in a toaster oven at 300º for 15–20 minutes, or broil in an oven at low temperature until the cheese is melted and the mushroom caps are thoroughly hot but still firm.

“Field Guide to Wild Mushrooms of Pennsylvania and the Mid-Atlantic” by Bill Russell
from Field Guide to Wild Mushrooms of Pennsylvania and the Mid-Atlantic
by Bill Russell
Penn State University Press, 2006

4 Sprinkle 2 tablespoons of the cheese across the center; top with mushroom mixture.

“The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day” by Better Homes and Gardens
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day
by Better Homes and Gardens
HMH Books, 2012

Place mushrooms on tinfoil or a sheet pan, spread the mushroom stem mix‑ture on top of each portobello, sprinkle with pine nuts and additional Parmesan, and bake for 10 minutes.

“Naturally Thin: Unleash Your SkinnyGirl and Free Yourself from a Lifetime of Dieting” by Bethenny Frankel, Eve Adamson
from Naturally Thin: Unleash Your SkinnyGirl and Free Yourself from a Lifetime of Dieting
by Bethenny Frankel, Eve Adamson
Atria Books, 2009

* Sprinkle the Cheddar over the top of the frittata and broil for 2 to 3 minutes until the frittata is set and the cheese has melted.

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat
by Annabel Karmel
Atria Books, 2008

note: If you tolerate dairy, ¼ cup of grated Parmesan or shredded cheddar cheese would be a great addition to this frittata.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

Then arrange them side by side on a baking sheet, drizzle with oil, add a grind of pepper and place the cheese, cut into small pieces, on top.

“Brunetti's Cookbook” by Roberta Pianaro, Donna Leon
from Brunetti’s Cookbook
by Roberta Pianaro, Donna Leon
Grove Atlantic, 2010

Add the orecchiette or small shells, cheese and parsley to the pan with the mushroom sauce.

“The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating” by Jack Bishop, Ann Stratton
from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating
by Jack Bishop, Ann Stratton
HMH Books, 1997

Transfer the mushrooms to a preheated oven and bake for 30 to 35 minutes, or until the mushrooms are fork-tender and the cheese is melted.

“DASH Diet For Dummies” by Sarah Samaan, Rosanne Rust, Cynthia Kleckner
from DASH Diet For Dummies
by Sarah Samaan, Rosanne Rust, Cynthia Kleckner
Wiley, 2014

Our starting point for this recipe was a filling of spinach with ricotta and feta cheeses.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Mushroom Sauce Place the butter and mushrooms in a pan and sauté until softened; add the cream and cheese, stirring until the cheese melts.

“The Blue Ribbon Cookbook: Recipes, Stories and Tips from Prizewinning Country Show Cooks” by Liz Harfull
from The Blue Ribbon Cookbook: Recipes, Stories and Tips from Prizewinning Country Show Cooks
by Liz Harfull
Wakefield Press, 2008

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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34 comments

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  • mushroom omelette sa totoo lang di ako nakain ng mushroom pero nung napanood ko to parang masarap tumikim hehe tinikman ko na omelette mo tikmanmo dinaqo

  • Ramsey is so legendary that he f*ked his first boss’s wife…wait that’s not legendary, that’s just sort of shitty. I’m sure there’s a story in there somewhere guys.

  • I would try baking it in a 9×13 at 350 for about 30 minutes or until the eggs are set. I’d also recommend buttering the pan before pouring the egg-musroom-spinach mixture in. Let me know how it works out!

  • This looks delicious! Definitely going have to try this! Just subbed. The quality of your videos are outstanding, you deserve so many more subscribers!!! Feel free to check out our channel ☺ Stephanie from V3

  • @gordon ramsay… why the fuck don’t you know how to crack an egg? Seriously. Michelin star? Fuck Michelin stars if you are the representative because you don’t know what the fuck you are doing.

  • Thanks! You know, if you click on “show more” it pulls down a text version of all the recipes, which you could print out. Thanks for your feedback!

  • Crust or no crust…that’s the difference. I like cooking frittatas because they are super quick and really easy no dough to deal with. But both are delish!

  • I was wondering the same thing, and Liesl said that the taste would be fine, but the colour can get a little funky… but she said still use it if it’s all you have!

  • You can actually get them super clean by wiping them with a wet paper towels. Submerging them can make them a bit waterlogged which affects their ability to brown. But if you are more comfortable washing them, do as you usually do:)

  • Parang ang sarap naman yan may mozzorella cheese pa yung momelette with mushroom at niluto pa sa butter parang gusto ko yan gayahin.

  • You know, you could just change the recipe from a frittata into a scramble with the same ingredients. Just add the eggs & cheese to the spinach-mushroom mixture and cook like scrambled eggs until done. That way you have all the same flavors but no browned eggs:)

  • Absolutely! You would probably need to use the whites of more eggs than the recipe calls for…maybe a dozen-ish. Great way to cut down on some fat & calories.

  • Okay…. I came to see if there was a better way to make a western and ran straight into #RamseyGordon… like WOW. I’m Italian and I love food, I just have to try this.

  • It would very helpful if you could say how many cups of mushrooms, cheese and how many eggs you use. For those just learning how to cook, it is very helpful to have exact ingredients specified. Thank you.

  • Thank you so much! Feel free to experiment with different veggies & cheeses… even meats (like bacon or sausage). The combinations are endless:)

  • O que estraga em vocês chefes e que devem pensar que quem assisti seus vídeos são desprovidos de inteligência ��, pra que falar desse jeito, simplesmente cozinhe uai

  • Did you see the reply from another viewer? She says she wraps her non-ovenproof skillet handle in heavy duty aluminum and it makes it oven safe! Also, if you felt bold, you could try flipping your frittata in the skillet after it is mostly set to cook the top (which would then become the bottom) and add cheese after flipping.

  • Thank you so much for this recipe and great video. I have watched other frittata videos which let’s say are not helpful. Going to make this later today!

  • Yes…thank you Sandy287 for answering for me! It’ll definitely taste delish, but sometimes the red onion cooked in things looks a little unappealing can look kind of gray.

  • turn the grill on
    leave it on for 45 years
    go for a short walk
    come back
    a new house is there
    knock
    ask them if you can come in
    get your frittata
    Bone Apple Tea

  • Well, if you skip the broiler part you won’t have the direct heat to finish off the top of the eggs that aren’t set yet & melt the cheese. You could try just keeping the skillet loosely covered until the eggs are completely cooked or you could also try flipping the frittata at the end. I would slide it out of the skillet onto a cookie sheet and then invert it back into the pan. Add cheese at this point.

    I hope that helps!

  • Omellete with Mushrooms not only a deleicious but, a healthy recipe added with cheese super Love it, your version Excellet for breakfast ��

  • OMG! mukhang sobrang satrap kase po natatakam talga ako kapag nakakakita ako ng mga ommelete ahahhaah kahit tuna man oh cheese lahat masarap

  • Pwede pala ilagay ang mushroom sa egg. I Fry pala muna mushrooms. Ang sarap yan nutritious pa. Cgurado gustong gusto ito ng anak ko.

  • I don’t have an oven proof skillet either, I always just wrap aluminum foil around the handle, make sure its secure and you’ve got an oven safe pan:)

  • Why didn’t you add some salt and pepper to give it flavor?
    My family is asian, as we often make something similar and then we eat it with ricesoo good.:D

  • thanks for showing me how to clean mushrooms and how to cut onions properly. I’m just getting started learning how to cook and your helpful tips are beneficial.

  • sounds sooo good. this will be breakfast Sunday. Thanks!! Brown or white onion…prob not red?? why?? just curious… thanks for sharing.:)

  • Hello ate joy im from LS. and i am here na ang saraaap naman po ng niluto nyo para sya torta? Pero mas delicious sya tignan. New friend here to support you hope do the same advance thankyou and godbless  see yea

  • Yes! That is the beauty of a frittata you can put any veggies, meats or cheeses you like. The combinations are endless. I love asparagus, ham & goat cheese for another tasty option.

  • Oh, salt & pepper is crucial…there is 1 t. salt & fresh ground pepper in the egg mixture. I also season the mushroom & spinach with a couple pinches:)

    Sounds sooo yummy with rice would love to see the recipe!

  • That’s such a great idea. Leftovers also reheat really nicely…I always get a couple extra lunches for myself when I make one for the family:)

  • Ang sarap naman niyan
    Ngayon ko lang nalaman na puede pala ang mashroom sa omelete
    Ginisa lang muna at pati uion fry narin muna
    Natakam ako sa pagkain
    Lalo pat butter ang ginamit sa pagluto.

  • I love cooking…watching a master at work is very motivating. There’s 328 people that don’t like this video to date…for you folks…try something different…egg mcmuffins will always be there if you don’t like something more refined.