Mascarpone And Mushroom Frittata Recipe
Yeah Baby! The weekend is officially here and I am ready to enjoy some peace and quiet. Well, at night at least. My husband is away on a race and I will spending the weekend with my girls. I told them it’s girls only weekend so I might as well plan some fun activities for them. Sunday morning I will definitely make thisÂ Mascarpone And Mushroom Frittata Recipe again.
ThisÂ Mascarpone And Mushroom Frittata Recipe is creamy, savory and oh so delicious. See that skillet in the picture? I took it down all by myself. Does that make a pig? probably, but do I care? Well yeah a bit, although it didn’t stop me. Mascarpone is my new addiction as it is tangy with a very particular flavor.
If you love having big breakfasts on the weekend, then you’re going to love this Frittata. I made a small one for me but the recipe below is enough for 3-6 people (depending on their appetite). It’s so easy to make and customizable! If you have any leftover veggies in the fridge, toss them in! My frittata has Gruyere inside but it you don’t have this particular cheese at home you can substitute with any other.
Imagine waking up on a Sunday morning and serving this to your family. It’s so satisfying and easy to make, that it does not require a lot of preparation. If you’re not a vegetarian, add some turkey, ham or even crumbled sausage. The basil on top brings all the flavors together.
Just make sure that you’re using an oven safe skillet and that you use a glove to remove the frittata from the oven. The handle will be extremely hot and you can easily burn your hand so be very careful.
I hope thisÂ Mascarpone And Mushroom Frittata Recipe will become part of your Sunday morning routine. If you try it, post it on Instagram, tag LivingSweetMoments and use the hashtag #LivingSweetMoments so I can repost it!
- 6 Large Eggs
- 1 Tablespoon of Olive Oil
- 8 oz of Mushrooms sliced
- 2 leeks white part only, chopped
- 3/4 Cup of Gruyere Cheese grated
- 4 oz of Mascarpone Cheese
- Salt and Pepper to taste
- 4-5 leaves basil chopped
Preheat oven to 375 Degrees Fahrenheit
In a skillet over medium heat pour the olive oil
In a bowl, mix the eggs, mascarpone cheese and 1/2 cup of the Gruyere Cheese. Add salt and pepper
Toss the leeks into the skillet and cook until they soften, 3-4 minutes. Add the mushrooms and let them cook for 3-4 minutes. Pour in the egg mixture and let it cook in the skillet for 2 minutes or until the eggs begin to set on the sides. Sprinkle in the rest of the Gruyere cheese
Place the skillet in the oven and let the frittata cook for about 8 to 10 minutes or until the eggs brown and set.
Carefully remove the skillet from the oven using an oven glove or a kitchen towel and sprinkle the basil on top.