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.
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