Recipes & Cooking

Mushroom Arugula Frittata

by The Culinistas

For a higher rise and brighter shine breakfast in the blink of an eye, consider the frittata. Our version combines earthy mushrooms with peppery arugula and creamy fontina for an irresistible veg and protein packed start to your day. If you’re missing one or more of these veg components, but have eggs and milk on hand feel free to throw in any veg, herbs, alliums, or cheese you’ve got in the fridge. Frittatas are notorious for being an easy way to use up leftover ingredients. Speaking of using up what you’ve got, use the greens from the leeks, discarded below, as well as the stems from the mushrooms to make a quick vegetable broth. Deploy it next time you make soup of any kind. Pro tip: For breakfast on the go, use a lined or greased muffin tin in lieu of a skillet.

Mushroom Arugula Frittata

Serves 8 to 10
Prep Time: 20 minutes
Cook Time: 40 minutes


6 TB extra virgin olive oil, divided
1 medium leek, greens removed, halved, thinly sliced
8 ounces mixed mushrooms, sliced
2 cups (about 4.5 ounces) arugula
6 eggs
¾ cup whole milk
¼ tsp allspice, toasted, ground
1 cup fontina cheese, grated
Salt & freshly ground black pepper, to taste

1. Preheat oven to 400ºF.

2. In a 10-inch round skillet, heat 3 TB olive oil. Add leeks, season with salt, and sweat until translucent, 10-12 minutes. Transfer the leeks to a large mixing bowl and cool.

3. In the same pan, heat remaining 3 TB olive oil. Add mushrooms and sear to a deep golden brown color, 8-10 minutes. Turn off the heat and mix in arugula until wilted and mix with the leeks in the bowl. Set aside and allow to cool completely.

4. In a separate mixing bowl, whisk eggs, milk, allspice, salt and pepper. Fold in fontina. Pro-Tip: In a small saute pan cook a 1 TB-sized tester to make sure salt levels are to your liking.

5. Mix vegetables into the eggs and pour into the skillet, re-greased. Bake until frittata has  firmed on top, 18 to 22 minutes. Check if cooked through with any kind of poke or skewer. Let cool for 5 minutes, slice and serve from the skillet.

A special thanks to Sylvie Rosokoff for the beautiful photograph.