Mushroom Frittata topped with Arugula and a Creamy Dressing

This mushroom frittata topped with arugula and creamy dressing takes the (egg) cake.

Frittatas are my jam and this mushroom frittata is top on my list. However, they can be kinda boring. How do you turn an egg casserole to something brunch beautiful? Jazz it up with fresh arugula and a creamy homemade dressing.

You'll love this recipe because it's...

easy

made in 30 minutes or less

great for meal prep

protein-packed

vegetarian-friendly

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Frittatas are good for all meals...

When planning out a frittata recipe, I plan approximately two eggs per serving. I recommend using a cast iron pan since they are versatile. I can cook and bake with it. Plus, the pan will already be hot which means I can cut down my cooking time.

For this recipe, I'm using eight eggs because my pan is on the larger side.  Crack each egg into a bowl and whisk with a large pinch of salt, pepper, and paprika. Keep whisking the eggs until they are smooth. Set the eggs aside while you saute the vegetables.

Meaty mushrooms take center stage in this mushroom frittata...

For this mushroom frittata recipe, I used a mix of shiitake and oyster mushrooms, but you can use any mushroom variety you like. In a hot cast iron pan, saute the mushrooms in a tablespoon of olive oil. Cook for a few minutes to let the mushrooms brown and soften, then toss in the leeks and garlic with a pinch of salt and pepper.

Let them cook, for about one minute, until the leeks are bright green and the garlic is fragrant. If the pan is too hot, turn it down, so the garlic does not burn. Coat the sides of the skillet in another tablespoon of olive oil. This will help the eggs from sticking to the pan. Take this time to evenly disperse the vegetables, then pour in the egg mixture.

Baking the eggs...

Slide the frittata into a 425-degree oven for ten to fifteen minutes. At the halfway point, check the frittata while turning the pan 180 degrees. The eggs should be just undercooked. They will be slightly puffy, but the center will still be somewhat gooey. It will jiggle when you shake the pan.

Next, cover the frittata in cheese and put it back into the oven for a few minutes to let the cheese melt. Once the cheese has melted, set aside to cool. Melt the cheese quicker by using the broiler setting, just don't forget about it!

Topping the mushroom frittata with arugula salad...

Small upgrades like this really take the (egg) cake. Use a small handful of arugula per serving, and season the arugula with a pinch of salt and pepper. Follow by making the dressing. The easiest way to make dressing is to use a jar with a lid as the jar acts as a storage container for leftover dressing.

For this dressing, put all of the ingredients, except for the water, into the jar. Shake to combine the dressing ingredients. If the dressing is too thick, thin it out with a tablespoon of water at a time. Taste the dressing, then season with salt and pepper accordingly. If you're looking for a little spice, add a squeeze of sriracha. 

To serve, plate one piece of the mushroom frittata, top with the arugula salad, and drizzle with the creamy dressing.

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Craving more?  Use up any leftover dressing with these recipes...

• Breakfast Salad
• Salad with Roasted Potatoes and Creamy Dressing

Here are some more brunch recipes I think you might enjoy…

Pesto Breakfast Pizza with Prosciutto

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With Love,

Mandy

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