Today on the menu: mushroom frittata.
Typically I’d just scramble these ingredients together, but sometimes you just gotta live aΒ little and break out of your standard scrambled eggs routine, you know?
I was really excited about this recipe because I LOOOOVVVVE sautΓ©ed mushrooms and think they are the greatest gift known to mankind.
Mr. Peaches will eat mushrooms if I puree them into a sauce or smother them with cheese, butΒ the poorΒ guyΒ just can’t stomach eating them whole after a traumatic experience as a small child which involved losing his lunch after eating mushroom soup. Funny how those things always stick with you.
But if you’reΒ obsessed withΒ eggs and mushrooms like meΒ then this recipe is for you. The lemony arugula on top adds a zesty kick too!
I ate this frittata for lunch but of course it would also be delicious for breakfast or dinner. :)
peaches & cake
Adapted from Cooking Light, January 2013
Time: about Β½ hour
- 8 large eggs, preferably organic
- ΒΌ teaspoon freshly ground black pepper
- Pinch of Salt
- 2 teaspoons coconut oil, olive oil, or butter
- 10 ounces mushrooms, sliced thin
- 1/3 cup chopped green onions
- ΒΌ cup chopped fresh basil
- 2 cups baby arugula
- 2 teaspoons lemon juice
- 1 teaspoon olive oil
- Preheat oven to 350β°F.
- Combine eggs, pepper, and a pinch of salt in a bowl and beat with a fork.
- Heat a 10-inch ovenproof skillet, preferably cast-iron, over medium-high heat. Add 2 teaspoons coconut oil, olive oil, or butter; swirl to coat.
- Add sliced mushrooms; sautΓ© 6 minutes or until mushrooms brown. Stir in green onions; sautΓ© 2 minutes.
- Reduce heat to medium. Add egg mixture and basil to pan, stirring gently to evenly distribute vegetable mixture; cook minutes or until eggs are partially set.
- Place pan in oven. Bake at 350β°F for about 9-10 minutes or until eggs are cooked through and edges are lightly browned. Remove pan from oven; let stand for a minute or two. To serve, cut with a knife right out of the pan (without scratching the pan), or run a spatula around edge and under frittata to loosen from pan; slide frittata onto a plate or cutting board.
- Combine the arugula with 1 teaspoon olive oil and 2 teaspoons lemon juice and toss. Cut the frittata into wedges and top with the arugula mixture.