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Cheese-Stuffed Mushroom and Herb Frittata

Source of Recipe

From "Tasty Ultimate" by Buzzfeed, Inc.


Recipe Introduction

"The first thing you need to know about this frittata is that it has a cheese disk 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, you're not alone.)"

List of Ingredients

â—¦ 2 cups shredded Monterey Jack cheese (8 ounces)
â—¦ 1 (8-ounce) package cream cheese, at room temperature
â—¦ 2 scallions, thinly sliced
â—¦ 18 large eggs, lightly beaten
â—¦ ½ cup grated Parmesan cheese (2 ½ ounces)
â—¦ ¼ cup finely chopped fresh chives
â—¦ ¼ cup finely chopped fresh flat-leaf parsley
â—¦ 2 teaspoons kosher salt
â—¦ 1 teaspoon freshly ground black pepper
â—¦ 4 tablespoons (½ stick) unsalted butter
â—¦ 1 cup thinly sliced cremini or button mushrooms
â—¦ 1 large yellow onion, halved and thinly sliced
â—¦ 6 fresh basil leaves, torn into pieces


Recipe

Preheat the oven to 425° F. Line an 8-inch round metal pan with plastic wrap, letting the excess hang over the edge.

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

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

In a 12-inch nonstick ovenproof 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. Scrape them into the egg mixture and stir to combine. Return the skillet to medium heat, and pour in 1 ½ cups of the egg mixture. Cook, without stirring, until the eggs are partly but not completely set on the bottom, about 6 minutes.

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

Serves 8