Fresh Mushroom Frittata with a Twist

Photo: Randy Graham, Valley Vegetarian

Why not make this for your next brunch?

I was talking to a foodie friend the other day and she asked, “What’s the difference between a quiche and a frittata?” It’s not that she didn’t know but was testing me to see if I knew.

I chose to respond with a shrug of my shoulders. She looked at me with a twinkle in her eye and prompted me with, “Wouldn’t you say that a quiche is custard-like because it is made with milk or cream and a frittata generally has no milk or cream at all?”

I hesitated for a split second before replying, “Yes. Yes it is!”

“Good answer,” she said helping me to save face.

Try this simple frittata recipe that has a unique twist. The twist is the fresh mint, which pairs amazingly well with the Cremini mushrooms. It is a great side dish for a picnic or for brunch. For best flavor, serve at room temperature.

2 tablespoons extra virgin olive oil
10 – 12 ounces Cremini mushrooms (sliced thin)
1 small garlic clove (minced)
6 large eggs
1 tablespoon fresh mint leaves (chopped fine)
½ teaspoon sea salt
¼ cup freshly grated Parmesan cheese

Preheat oven to 350 degrees.

Fresh Mushroom Frittata with a Twist #1

Heat oil in a medium ovenproof skillet over medium heat. Add mushrooms and garlic and cook for 7 – 10 minutes or until the mushrooms are tender. Set pan with mushrooms aside.

Using a large bowl, whisk together eggs, mint, cheese and salt. Pour this mixture over the mushrooms. Place the skillet in the oven and bake for 15 minutes.

Remove from oven and allow to cool for 10 minutes. To serve, run a spatula around the sides and the bottom to loosen the frittata. Slide the frittata out of the pan and onto a serving plate. Slice into 6 equal wedges and bring to the table with pride!

Fresh Mushroom Frittata with a Twist #2

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
This entry was posted in Breakfast, Gluten-Free, Lunch and tagged , , , . Bookmark the permalink.

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