Roasted Red Pepper, Mushroom, & Pine Nut Frittata
This is a yummy breakfast frittata that we make every Christmas morning. 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.
- 3 small sweet onions peeled and diced
- 3 tbsp butter
- 1/4 cup mushrooms chanterelle, shiitake, cremini (quartered)
- 1/2 cup jar roasted red peppers diced
- 2 cups fresh spinach chopped
- 1/2 cup cherry tomatoes diced
- 1/4 cup half and half
- salt & pepper to taste
- 1.5 cup grated mozzarella
- 1/4 cup parmesan cheese
- 1/4 cup pine nuts
- 1/4 cup basil thinly sliced
Preheat the oven to 350 degrees
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. 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.