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This image features a well-composed breakfast plate on a wooden table with a rustic wooden backdrop. The plate includes a slice of a fluffy, herb-topped frittata filled with greens and mushrooms. Accompanying the frittata are fresh berries - raspberries, blackberries, and blueberries - adding a burst of color. Beside the plate is a golden-brown, toasted sandwich, possibly a croissant or puff pastry, cut diagonally and displaying a flaky texture. To complete the meal, there's a tall glass of what appears to be a creamy coffee beverage, such as a latte or cappuccino, providing a warm drink to complement the meal. The arrangement and the colors of the food suggest a delicious and visually appealing gourmet breakfast.

Gourmet Mushroom and Arugula Frittata

Elevate your brunch game with this Gourmet Mushroom and Arugula Frittata. Perfectly balanced with earthy mushrooms, aromatic onions, garlic, and shallots, and a fresh burst of peppery arugula, this dish is a sophisticated twist on a classic frittata. Ideal for a leisurely weekend brunch or a quick weeknight dinner, it's versatile, delicious, and visually appealing.
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Prep Time 15 minutes
Cook Time 20 minutes
Rest 5 minutes
Course Brunch, Main Course
Cuisine Italian
Servings 0
Calories 474 kcal

Equipment

  • Large skillet (oven-proof if finishing under a broiler)
  • Mixing Bowl
  • Whisk
  • Cutting board
  • Knife

Ingredients
 
 

  • 6 large eggs
  • 1 cup mushrooms sliced
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 small shallot finely chopped
  • 2 cups arugula roughly chopped
  • Salt and pepper to taste
  • Olive oil for cooking

Instructions
 

  • Prep the Veggies: Clean and slice the mushrooms. Chop the onion, mince the garlic, and finely chop the shallot.
  • Sauté the Vegetables: In a skillet, heat a bit of olive oil over medium heat. Add the onions, shallots, and garlic, sautéing until they become translucent and fragrant. Then, add the mushrooms and cook until they are golden and have released their moisture.
  • Prepare the Eggs: In a bowl, whisk the eggs until they are well beaten. Season with salt and pepper.
  • Combine and Cook: Reduce the skillet heat to low. Pour the beaten eggs over the sautéed vegetables, ensuring an even spread. Cook without stirring for a few minutes, allowing the bottom to set.
  • Add Arugula: Sprinkle the arugula evenly over the top of the egg mixture. Continue to cook until the edges are set but the center is still slightly runny.
  • Finish Cooking: Finish cooking the frittata on the stovetop by covering the skillet with a lid and letting it cook until the eggs are set. Alternatively, place the skillet under a preheated broiler for a few minutes to set the top.
  • Serve: Once cooked, remove from heat and let it sit for a couple of minutes. Slice and serve the frittata warm, either straight from the skillet or transferred to a serving plate.

Notes

  • Variations: Feel free to add cheese like Parmesan or goat cheese for an extra layer of flavor.
  • Serving Suggestions: Pair with a light salad, crusty bread, or a glass of your favorite white wine for a complete gourmet experience.
  • Storage: Leftover frittata can be stored in the refrigerator and makes for a delicious cold or reheated meal.

Nutrition

Serving: 1gCalories: 474kcalCarbohydrates: 23gProtein: 38gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 982mgSodium: 398mgPotassium: 1103mgFiber: 4gSugar: 10gVitamin A: 2379IUVitamin C: 18mgCalcium: 270mgIron: 6mg
Keyword Arugula, Brunch, Gourmet, Gourmet breakfast, gourmet brunch, Mushroom, Vegetarian
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