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Mushroom Frittata

Feb 04, 2015 04:00PM ● By Cate Reynolds
Rhea’s Rundown

Treat your sweetheart to breakfast in bed with this frittata and start Valentine’s Day off right! It takes under 30 minutes to make and is packed with flavor. Lightly sautéed mushrooms and green onions combined with melty Romano cheese come together wonderfully in this dish, peppered with bursts of basil. The arugula and fresh lemon juice make the perfect topping, adding subtle notes of pepper and citrus. I happened to have watercress on hand, which I used in place of the arugula. I also threw in some leftover leeks from last week’s Spring Vegetable and Goat Cheese Dip and a wild mushroom medley for some added variety. A sparkling lemon beverage is a wonderful compliment to this dish. There’s no better way to show your beau affection than with a tasty, nutritious breakfast and this frittata is the perfect choice.

Ingredients – Serves 6
  • ½ cup finely grated fresh pecorino Romano cheese
  • ½ teaspoon freshly ground black pepper
  • 8 large eggs
  • ½ teaspoon salt, divided
  • 1 tablespoon extra-virgin olive oil, divided
  • 1 (8-ounce) package sliced mushrooms
  • ¾ cup chopped green onions
  • 1/3 cup chopped fresh basil
  • 2 cups baby arugula
  • 2 teaspoons lemon juice


1. Preheat oven to 350 degrees Fahrenheit.

2. Combine first 3 ingredients; add ¼ teaspoon salt, stirring with a whisk.

3. Heat a 10-inch ovenproof skillet over medium-high heat. Add 2 teaspoons olive oil; swirl to coat. Add mushrooms and remaining ¼ teaspoon salt, and sauté 6 minutes or until the mushrooms brown and most of the 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.

4. Place pan in oven. Bake 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; slide frittata onto a plate.

5. Combine remaining 2 teaspoon oil, arugula, and juice. Cut frittata into 6 wedges; top with arugula mixture.

“Mushroom Frittata.” Cooking Light: All-Time Top-Rated Recipes. Time Inc. Lifestyle Group 2014. Print.

Rhea Torreon
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