The majestic Mushroom frittata! I could eat it warm, cold, for breakfast, lunch or dinner. So my mom loves to brunch ( yup she’s a Bruncher). In fact she isn’t a fussy cook, and as a treat we would have a breakfast for dinner night once per week. Whenever it was my turn to pick, I would always pick some kind of frittata. When she taught me to make the mushroom frittata I was in middle school but she wanted to teach me the basics in preparation for college life. The frittata was my favorite because its like a fancy omelet but without the stress of the dreaded flip.
So when I was living on my own I went on a frittata adventure. I wish that sounded a lot cooler, but alas it taught me tons. A frittata is basically a crustless quiche. And one of the BEST things about it is… you cook the filling ingredients and bake the frittata in the same skillet. I should write an ode to one pot meals:
Oh one pot meals
Oh one pot meals
you have saved me from the nail polish peels…
That just reminded me that 1) I can’t sign 2) I am a terrible song writer.
Back to the frittata, It is super simple and easy to make. But I think the best thing about this frittata is that you can use up all the random leftover ingredients that you might be have in your fridge. So use this recipe only as a guideline, you are embarking on a wondrous journey and you will thank me.
Just remember that you need a ovenproof, nonstick skillet for this. I always use my cast iron skillet mostly because it is my favorite thing in my kitchen. Also I use it because it has always released my frittata with no stickage (yup I went there).
I think I’ve impressed you with my songwriting and language prowess, now go and make this today!!! It is the perfect Monday dinner because: 1) I haven’t quite recovered from my monday morning blues 2) it is always the right time for a frittata.
- 12 eggs, beaten
- 1 cup of cheese, grated
- ½ teaspoon black pepper
- Pinch salt
- 1 teaspoon butter
- ½ cup chopped asparagus
- ½ cup chopped baby Portobello Mushroom
- ½ cup of frozen peas
- 1 whole Medium Onion, halved and sliced thin
- Preheat oven to 375F.
- In medium size bowl, using a fork, mix together eggs, pepper, and salt. Stir in cheese and set aside. Heat 12-inch non-stick, oven safe skillet pan over medium high heat. Add butter to pan and melt add in onion cook for about a minute until the onion is soft. Add asparagus and mushroom to pan and saute for 2 to 3 minutes.
- Pour egg mixture into pan and stir with rubber spatula just to ensure that the mixture is evenly distributed on the bottom of pan. Cook for 1 minute or until the egg mixture is starting to set on the bottom, then put the skillet in the oven. Watch the frittata as it cooks. Let it cook in the oven for 10-12 minutes until the eggs are set and lightly browned.