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…
made in 30 minutes or less
great for meal prep
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.
Craving more? Use up any leftover dressing with these recipes…
Here are some more brunch recipes I think you might enjoy…
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*Any nutritional data provided is for personal reference only as these are approximations, and data may vary on a case by case basis. Please refer to my disclaimers page.*
Mushroom and Leek Frittata topped with fresh Arugula in a Creamy Dressing
This mushroom and leek frittata is a simple and quick addition to your breakfast rotation. It also makes a great weeknight dinner!
- 1 c mushrooms, sliced
- 1/2 c leeks, sliced
- 1 clove garlic
- 2 tbsp olive oil
- 8 large eggs
- 1/3 c sharp white cheddar, finely shredded
- 1 large pinch S + P
- 1/2 tsp smoked paprika
- 1/2 tsp dried herbs
- 1 c arugula, loosely packed
- 1/2 c mayo
- 2 tbsp stone ground Dijon mustard
- 1/2 tbsp prepared horseradish
- 1 small clove garlic, grated
- 1/2 tbsp pure maple syrup
- 1 small lemon, zest + juice
- 1/4 c olive oil
- 1 tsp paprika
- 1/2 tsp dried herbs
- water to thin
- S + P to taste
- sriracha optional
Preheat oven to 400 degrees Fahrenheit.
In a small bowl, whisk together eggs with a large pinch of salt, pepper, and dried herbs. Set aside.
In a hot cast iron pan over medium heat, saute mushrooms in about a tablespoon of olive oil until they start to brown, about 1 -2 mins. Season with a large pinch of salt, pepper, and dried herbs.
Add leek and garlic. Saute until leeks are bright green and garlic is fragrant. about 1 min. Be careful not to burn the garlic. Turn off the heat.
Coat the cast iron in an additional tablespoon of olive oil making sure to get some oil onto the walls of the pan. Spread the mushrooms and leeks evenly around the pan, then pour the egg mixture over the vegetables.
Place the frittata into the oven for about 15 minutes, or until the eggs are almost cooked. They should appear slightly puffy, but the center is still somewhat gooey. The frittata should jiggle when you shake the pan.
Top with shredded cheese and place back into the oven, for just a few minutes, to let the cheese melt. You can turn the oven off at this point and let the residual heat melt the cheese.
While the frittata is cooking, assemble your salad by tossing the arugula with a pinch of salt and pepper.
Next, make the dressing by combining all ingredients (except for the water) into a jar. Shake to combine then add water a tablespoon at a time to thin.
Once the frittata has finished cooking, top with a handful of arugula and dressing.
If you do not own a cast iron pan, transfer all of the ingredients into a well-oiled oven safe dish.