Wednesday, May 15, 2013

Better Brunch

I love frittatas.  I normally server them for dinner since I am not usually hosting brunches on a regular basis.  But I think this is the perfect brunch dish served with something else sweet like a breakfast muffin or a fruit salad. I love brunch.  I went to brunch on Mother's Day and it was so much fun.  They didn't serve a frittata.  It was yummy anyway.  Maybe I just like to drink champagne in the early afternoon.  Either way, brunch is my idea of a good time. 

Mushroom Frittata
Adapted from Cooking Light January 2013



  • 2 ounces finely grated fresh pecorino Romano cheese (about 1/2 cup)
  • 1/4 teaspoon freshly ground black pepper
  • 8 large eggs 
  • 1/2 teaspoon salt, divided
  • 1 tablespoon extra-virgin olive oil, divided 
  • 1 (8-ounce) package sliced cremini mushrooms
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh basil
  • 2 cups baby arugula
  • 2 teaspoons lemon juice


1. Preheat oven to 350°.

2. Combine first 3 ingredients; add 1/4 teaspoon salt, stirring with a whisk.

Heat a 10-inch ovenproof skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add mushrooms and remaining 1/4 teaspoon salt; sauté 6 minutes or until mushrooms brown and most of liquid evaporates.

Stir in onions; sauté 2 minutes. Reduce heat to medium.

Add egg mixture and basil to pan,

 stirring gently to evenly distribute vegetable mixture;

cook 5 minutes or until eggs are partially set. Place pan in oven. Bake at 350° for 7 minutes or until eggs are cooked through and top is lightly browned. Remove pan from oven; let stand 5 minutes. Run a spatula around edge and under frittata to loosen from pan; cut fritatta into slices while still in pan.

3. Combine the remaining 1 teaspoon oil, arugula, and lemon juice. Top the fritatta with arugula mixture and serve.

Click Here for My Adapted Printable Recipe


Dining Alone said...

That looks awesome! We did regular lunch on Mother's Day this year and I missed the breakfast foods.

Mr. & Mrs. P said...

Never made it with mushrooms.. need to try it next time