Now as an adult, I have breakfast for dinner all the time especially because the main things I know how to cook are oatmeal and eggs. Ha! Even though we all know I’m not the best chef in the world, I’ve gotten pretty darn good at making frittatas (if I do say so myself). Ever since we did the Whole30 diet where I ate a veggie frittata for breakfast every single day, I’ve been addicted to this breakfast dish. Today, I want to share a delicious breakfast frittata recipe that my mom makes for most holiday mornings. We actually stole the recipe from Bridget’s mom when she served it at Bridget’s bridal shower years ago, and now it’s a holiday staple for our family. Thanks, Pat! While this isn’t quite as healthy as the Whole30 frittata I make, it’s about 100x more delicious. Probably due to the fact that this actually has cream, butter, and cheese in it. But hey…it’s a special holiday dish, so calories don’t count. Here’s the recipe for a yummy breakfast frittata that you can serve on Christmas morning this year. It’s full of mushrooms, roasted red peppers, cheese, and my favorite part…pine nuts! The pine nuts and variety of mushrooms takes this breakfast dish to the next level, making it feel a bit “fancy” and more holiday-esque.
Roasted Red Pepper, Mushroom, & Pine Nut Frittata
- 3 small sweet onions, peeled and diced
- 3 T. butter
- 1/4 c. mushrooms (chanterelle, shiitake, cremini), quartered
- 1/2 c. jar of roasted red peppers, diced
- 2 c. fresh spinach, chopped
- 1/2 c. cherry tomatoes, diced
- 10 eggs
- 1/4 cup half-and-half
- Salt & pepper to taste
- 1 1/2 c. grated mozzarella cheese
- 1/4 c. parmesan cheese
- 1/4 c. pine nuts (I just threw in the entire jar!)
- 1/4 c. basil, thinly sliced[gallery columns="2" size="full" ids="59088,59090"]
Recipe InstructionsMakes 8-10 servings
- Preheat the oven to 350 degrees.
- The best part about this recipe is that all of the cooking takes place in 1 skillet! Which means less cleanup for you. I borrowed this cast iron from my mom for this recipe, but I have my eye on this one for Christmas. It’s a must for this recipe. First, you’ll want to saute the onions in butter until they’re slightly browned. Then, add mushrooms and peppers and cook for 2 more minutes. Throw in the spinach and tomatoes and cook it for another minute.
- While the veggies are going, beat together eggs, cream, salt & pepper. Once the veggies are all cooked (according to step 2), add the egg mixture right on in.
- Stir things up really good with a wooden spoon, and then add in all of the cheeses, the pine nuts, and the basil. Combine things well and make sure the eggs are even across the entire skillet.
- Pop it in the oven and bake for about 15 minutes or until the center is firm.
- Once you take it out of the oven, you’ll want to get it out of the skillet. Honestly, this is the trickiest part. I suggest taking a cookie sheet and putting it on top of the skillet, then flip it over. You may have to bang on the bottom of the skillet a few times to get it to all come loose. Once it’s all out of the skillet, put in Tupperware and place in the fridge. Or you can enjoy right then and there!
- If you’re planning to serve this for Christmas morning (or a few days after cooking), you can pop it back in the oven at 350 degrees for about 10 minutes to heat it up. Then cut it into wedges, put some more basil on top, and boom…you’ve got yourself a fancy and delicious breakfast dish!