mushroom frittata.

Today on the menu: mushroom frittata.

Mushroom Frittata adapted from @Cooking Light from

Typically I’d just scramble these ingredients together, but sometimes you just gotta live a little and break out of your standard scrambled eggs routine, you know?

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I was really excited about this recipe because I LOOOOVVVVE sautéed mushrooms and think they are the greatest gift known to mankind.

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Mr. Peaches will eat mushrooms if I puree them into a sauce or smother them with cheese, but the poor guy 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.

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But if you’re obsessed with eggs and mushrooms like me then this recipe is for you. The lemony arugula on top adds a zesty kick too!

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I ate this frittata for lunch but of course it would also be delicious for breakfast or dinner. 🙂

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peaches & cake

Mushroom Frittata
Adapted from Cooking Light, January 2013
Serves 4
Time: about ½ hour

Printer-friendly version

  • 8 large eggs, preferably organic
  • ¼ 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
  • ¼ cup chopped fresh basil
  • 2 cups baby arugula
  • 2 teaspoons lemon juice
  • 1 teaspoon olive oil
  1. Preheat oven to 350⁰F.
  2. Combine eggs, pepper, and a pinch of salt in a bowl and beat with a fork.
  3. 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.
  4. Add sliced mushrooms; sauté 6 minutes or until mushrooms brown. Stir in green onions; sauté 2 minutes.
  5. 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.
  6. Place pan in oven. Bake at 350⁰F 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.
  7. 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.

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8 responses to “mushroom frittata.

  1. This looks awesome! I love sauteed mushrooms, too, and this sounds like an ideal brunch 🙂


  2. Abbi

    Definitely going to try this. I love a good frittata.

  3. Ooooh I’ll have to remember this, my husband would love it!
    xo meg

  4. Katie Bridge

    I made this tonight! Yummy :). The only thing I changed was adding a tiny bit of agave to the lemon dressing because it was just a little too sour for my taste, thank you for the recipe!


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