Breakfast-Eggs

MUSHROOM AND CHEESE FRITTATA

• 2 tablespoons (1/4 stick) butter
• 6 ounces mushrooms, sliced
• 4 large eggs
• 2 green onions, sliced
• 2 8x4-inch slices Swiss cheese
  (about 2 ounces)
  

Preheat broiler. Melt butter in heavy 10-inch
nonstick skillet over medium heat. Add
mushrooms and sauté until golden brown, about
8 minutes. Beat eggs and green onions to blend
in bowl. Season with salt and pepper. Pour egg
mixture over mushrooms and stir briefly. Let
eggs begin to set around edges. Lift edges and
tilt pan, letting uncooked portion flow under
cooked eggs. Cook until eggs are almost set but
still slightly moist, about 30 seconds. Arrange
cheese slices atop frittata. Broil until cheese
melts and bubbles. Slide frittata onto plate
and serve.

2 Servings

MUSHROOM AND THREE-CHEESE STRATA

When Wonder Bread hit the market in
Indianapolis in 1921, it truly was a wonder:
The loaves were larger than the ones Americans
were accustomed to, and the revolutionary
plastic packaging and addition of preservatives
prolonged the bread's shelf life. In 1930,
pre-sliced loaves became available, changing
the world of sandwiches forever. Sliced Wonder
Bread is also great in this strata; its spongy
texture is perfect for soaking up the eggs and
milk.

• 1/4 cup (1/2 stick) butter
• 1 pound fresh shiitake mushrooms, stemmed, caps sliced
• 8 cups (packed) 1-inch pieces Wonder
  Bread or other white bread (about 12 slices)
  
• 2 1/4 cups whole milk
• 1 1/2 cups half and half
• 5 large eggs
• 3/4 cup chopped fresh chives or
  green onion tops
  
• 2 tablespoons chopped fresh thyme
• 3 garlic cloves, chopped
• 1 1/2 teaspoons salt
• 3/4 teaspoon ground black pepper
• 9 ounces soft fresh goat cheese (such as
  Montrachet), crumbled (about 2 1/2 cups)
  
• 1 1/2 cups (packed) grated Parmesan
  cheese (about 4 ounces)
  
• 1 cup (packed) grated Fontina cheese
  (about 4 ounces)
  

Preheat oven to 350°F. Butter 13x9x2-inch glass
baking dish. Melt butter in large nonstick
skillet over medium-high heat. Add mushrooms and
sauté until tender, about 8 minutes. Season to
taste with salt and pepper. Cool.
Combine bread and milk in large bowl. Let stand
until milk is absorbed, about 15 minutes.
Whisk half and half and next 6 ingredients in
medium bowl to blend. Stir in goat cheese.
Place half of bread mixture in single layer in
prepared glass baking dish (bread will not cover
bottom of baking dish). Top with half each of
mushrooms, Parmesan cheese, Fontina cheese, and
half and half mixture. Repeat layering with
remaining bread, mushrooms, Parmesan and Fontina
cheeses, and half and half mixture. (Can be
prepared 1 day ahead. Cover and refrigerate.)
Bake strata uncovered until firm in center,
puffed and golden, about 1 hour.

Makes 8 servings.