Tasty Ultimate Cookbook by Tasty

Author:Tasty [Buzzfeed]
Language: eng
Format: epub
Publisher: Ebury Publishing
Published: 2018-10-09T00:00:00+00:00

CHEESE-STUFFED MUSHROOM & HERB FRITTATA

The first thing you need to know about this frittata is that it has a cheese disc center. Think of the eggs in the frittata like the bread layers in a sandwich and the duo cheese center as the melty heart of the whole thing. (P.S. If your mouth is watering after reading that description and looking at the following photos, you’re not alone.)

SERVES 8

230g/2 cups grated Monterey Jack cheese

1 (225g/8oz) package cream cheese, at room temperature

2 spring onions, thinly sliced

18 medium (large) eggs, lightly beaten

35g/½ cup grated Parmesan cheese

10g/¼ cup finely chopped fresh chives

7g/¼ cup finely chopped fresh flat-leaf parsley

2 teaspoons sea salt

1 teaspoon freshly ground black pepper

4 tablespoons (½ stick) unsalted butter

60g/1 cup thinly sliced chestnut or button mushrooms

1 large yellow onion, halved and thinly sliced

6 fresh basil leaves, torn into pieces

1 Preheat the oven to 220°C (425°F/gas 7). Line a 20cm (8in) round metal tin (pan) with plastic wrap, letting the excess hang over the edge.

2 Stir together the Monterey Jack, cream cheese, and spring onions in a large bowl until evenly incorporated. Transfer the mixture to the prepared tin (pan). Press it down and smooth out the top to make an even disc A. Transfer the pan to the freezer and chill until the cheese disc is stiff, at least 1 hour and up to 24 hours.

3 Whisk together the eggs, Parmesan, chives, parsley, salt, and pepper in a large bowl.

4 In a 30cm (12in) nonstick ovenproof frying pan or skillet, melt the butter over medium-high heat. Add the mushrooms and onion and cook, stirring occasionally, until soft and lightly browned, about 8 minutes B. Scrape them into the egg mixture and stir to combine.

5 Return the pan to medium heat, and pour in 350ml/1½ cups of the egg mixture. Cook, without stirring, until the eggs are partly but not completely set on the bottom, about 6 minutes.

6 Using the plastic wrap overhang as a handle, lift the cheese disc out of the pan. Discard the plastic. Center the cheese disc on top of the eggs. Pour the remaining egg mixture over the top C. Transfer to the oven and bake until the frittata is lightly browned on top, the center is set, and the cheese has melted, 20 to 25 minutes.

7 Run a rubber spatula around the edges of the pan to loosen the frittata, then slide it onto a serving plate and cut it into 8 wedges. Sprinkle with the basil and serve.

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