Mascarpone-Mushroom Frittata Stack
When I bring this delicious egg dish to the table, I always get oohs and aahs! It looks impressive but is quite easy to prepare.—Gilda Lester, Millsboro, Delaware
Total TimePrep: 25 min. Cook: 20 min.
- 8 large eggs
- 1/3 cup heavy whipping cream
- 1/2 cup grated Romano cheese, divided
- 1-1/2 teaspoons salt, divided
- 5 tablespoons olive oil, divided
- 3/4 pound sliced fresh mushrooms
- 1 medium onion, halved and thinly sliced
- 2 tablespoons minced fresh basil
- 2 garlic cloves, minced
- 1/8 teaspoon pepper
- 1 carton (8 ounces) Mascarpone cheese
- 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 Facts1 wedge: 468 calories, 44g fat (18g saturated fat), 357mg cholesterol, 882mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 17g protein.
Originally published as Frittata Stacks with Mushrooms and Mascarpone Cheese in Breakfast & Brunch 2014 Bookazine
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