Sun-dried Tomato & Mushroom Frittata

Dearest Eggcelent Eaters, 

Do you yearn for breakfasts that are both delicious and nutritionally-dense, but sometimes feel like you’re cracking under the pressure? Are you scrambling for fresh ideas to spice up your household’s breakfast routine? Do you ever find yourself lost in complication, wishing more breakfast recipes were over(ly)-easy? …Are you feeling fried even thinking about it? Well, my dear chef, if so–I’m here to say that things are looking up for you–sunny-side up, that is.

 

I apologize for the overly-dramatic intro there–but I feel like I had to get the majority of egg puns out of my system in one pass. I truly believe that no food joke should ever go unspoken, and I *clearly* lose myself in amusement of the challenge–so no, I don’t apologize at all. Rather, I say, “Yeah peeps, you welcome,” and “okay, I promise to actually talk about the recipe now.” 

Frittatas are one of my all time favorite weekend breakfast meals. I say “weekend breakfast” because, although it is a simple recipe, the slight baking time required pushes it beyond the time I allot myself for breakfast creations on weekdays. However, leftovers do keep very nicely in the fridge for easy grab-n-go meals or snacks for a later time, if you so choose.

If you’re wondering what exactly a frittata is, imagine an egg-based pizza made entirely in a skillet. In this pizza analogy, eggs serve as the bulk of the dish (aka “the crust”), while cheese and veggies serve as the toppings. Just like a pizza, it’s cut into slices before serving. Most usually (and politely), it’s eaten with a fork–but if you’re more of a “hand to the face” pizza-style kind of person, then go ‘head with yo’ bad self. Either way, it’ll be glorious.

This recipe is simple, customizable, and requires minimal ingredients. To be honest, the ingredient combination below is delicious (of course), but I often use frittata meals to clean out any veggies in the fridge on the brink of going bad. Plus, it’s always a crowd pleaser! Chewly eggquisite, if you ask me.

Yours chewly,

 

 

 

P.S. Offering to make a fresh frittata for anyone who comments using 3 or more original egg puns….let the games begin! Yes, I deliver.

Print Recipe
Sun-dried Tomato & Mushroom Frittata
Cuisine Breakfast
Prep Time 7-10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
  • 6 ea. Eggs
  • 1/4 cup Milk -See recipe note below
  • 1 cup Baby bella mushrooms -Sliced
  • 1/2 ea. Sweet onion -Large onion, diced
  • 1/2 cup Sun-dried tomatoes -Dry from bag, not packed in oil
  • 1 cup Raw kale -Can sub for spinach or other leafy green
  • 2 Tbsp. olive oil -Or spray olive oil (enough to coat bottom of pan)
  • Salt -To taste
  • Black pepper -To taste
  • Crushed red pepper -To taste, optional for added spice
Cuisine Breakfast
Prep Time 7-10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
  • 6 ea. Eggs
  • 1/4 cup Milk -See recipe note below
  • 1 cup Baby bella mushrooms -Sliced
  • 1/2 ea. Sweet onion -Large onion, diced
  • 1/2 cup Sun-dried tomatoes -Dry from bag, not packed in oil
  • 1 cup Raw kale -Can sub for spinach or other leafy green
  • 2 Tbsp. olive oil -Or spray olive oil (enough to coat bottom of pan)
  • Salt -To taste
  • Black pepper -To taste
  • Crushed red pepper -To taste, optional for added spice
Instructions
  1. Begin by preheating the nearest oven to 375F. While the oven heats, start to warm a medium-sized, non-stick skillet over high heat.
  2. While the pan is heating, chop the onion, mushrooms, and kale. Scramble the eggs and milk (see recipe note below) in a medium-sized mixing bowl and set aside.
  3. Add olive oil to coat the bottom of the warm pan and toss in the onion and mushrooms. Sauté for approximately 3-5 minutes, stirring occasionally until lightly golden brown. Add kale and toss until wilted.
  4. Once you deem the veggies to be ready, pour the egg + milk mixture into the pan. Reduce heat to low. Sprinkle in sun-dried tomatoes, salt, pepper, crushed red pepper (if desired), and cheese.
  5. Leave over low heat for approximately 5-7 minutes or until the edges and underside of the frittata begin to solidify. Careful not to leave it on the stove top for too long--the underside will easily burn!
  6. Remove from stovetop and place in warmed oven for approximately 10-12 minutes, or until the eggs appear no longer runny.
  7. Remove from oven with your trusty oven-mitt. For the health and happiness of your hands, lay the oven-mitt or a dish towel over the handle of the pan until it cools--you'd be surprised how easy it is to accidentally *and unfortunately* grab the hot handle (speaking from experience..).
  8. Now comes the tricky part--patience. Have patience and allow it to cool for at least 5-7 minutes. Portion into slices using a spatula and serve warm. Bone apple teeth!!
Recipe Notes

About the milk: The dietitian in me says "use your low-fat milk or milk-substitute of choice," but my inner wannabe chef says "use whole milk and this will be oh so delectable...". In short, you may choose to use whatever type of milk you'd like here (things will taste great either way)--but full-fat dairy products just tend to add a certain level of creamy richness to dishes unmatched by their lower-fat substitutes.



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