How about a Roasted Mushroom Frittata for breakfast today? It’s terrific alone or as part of a breakfast buffet. Roasting the mushrooms enhances the flavor.
A frittata is the Italian version of an omelet (or in French, omelette). I love this Roasted Mushroom Frittata and I find frittatas much easier to make than omelets. There’s no flipping it over. You cook it on top of the stove until it is mostly set, and then you finish it off under the broiler for a couple of minutes. It makes the top a little bit brown and the whole thing is so tasty. Trust me, you got this.
What You Need
You will need a good, flat pan. My favorite is an 10″ cast iron pan, nicely seasoned so it doesn’t stick. You’ll also need a baking sheet and some parchment paper to roast the mushrooms. As you can see, I didn’t use our cast iron pan. I used one of our new Zwilling pans. Don was not happy about that, but really, it worked fine and I don’t think there was any danger of damaging the pan. Use the proper nonstick utensils to cut the frittata, though, if you are using this type of pan. No worries about a cast iron pan, so that’s a better choice.
But what you really want is a great coffee maker, am I right?
Roasted Mushroom Frittata Recipe
Roasted Mushroom Frittata
Flavorful roasted mushrooms top this tasty Italian omelet
- 1/2 pound white button mushrooms (or any kind, sliced)
- 4 tablespoons extra virgin olive oil (divided)
- 2 tablespoons chopped onions
- 1/4 cup chopped red pepper
- 1/4 cup diced zucchini
- 4 large eggs
- 1/2 cup whole milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup shredded mozzarella cheese
- 2 tablespoons shredded Pecorino Romano cheese
Roast the Mushrooms
Heat the oven to 425F degrees.
Place the sliced mushrooms in a medium bowl and sprinkle with 2 tablespoons olive oil. Stir to evenly coat the mushrooms with the oil.
Place the mushrooms in one layer on a parchment covered baking sheet.
Bake the mushrooms at 425F degrees for about 10 minutes. Then turn them over to bake the other side, continuing to bake them for 10-15 minutes until they are nicely browned.
Remove the mushrooms from the oven and set aside.
Using a 10-inch cast iron skillet, heat 2 tablespoons oil over medium heat until hot.
Add the onions and sauté until onions are soft.
Add the red peppers and zucchini and continue sautéing until the vegetables are soft.
Mix and Cook
While the vegetables are cooking, place the eggs in a medium bowl and whisk until emulsified.
Add the milk, salt, and pepper; whisk, and pour the egg mixture into the hot cast iron skillet.
Cook over medium heat until the egg mixture is nearly set.
Sprinkle the cheeses evenly over the top of the cooked eggs and vegetables.
Spread the roasted mushrooms evenly over the top of the frittata.
Broil to Finish
Place the skillet a couple of inches below the broiler element and broil on high until lightly browned (about 3-5 minutes).
Make Ahead: To save time in the morning, you can roast the mushrooms up to 3 days prior and refrigerate. Then just pull them out of the refrigerator and toss them on top just before broiling.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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