If there is a month for breakfast, December just might be it.
With the holidays come lots of opportunities to sleep in and relax on days off school and work.
It’s nice not to have to rush out the door to be somewhere.
Winter break is a much-needed way to close out a busy year.
I am grateful to be able to take time off. I know not everyone is able to do that.
You don’t have to just consume breakfast foods during morning hours.
Whether it’s brunch or even brinner (a.k.a. breakfast for dinner), I don’t care what time of day it is. I just love breakfast.
This is especially true with savory dishes, specifically those with eggs.
Egg leftovers are also tasty served cold straight from the fridge. I even chop them up and throw them with a bunch of greens in a salad.
If you are looking for something more casual to serve family-style, you can easily make a frittata in a skillet.
Full of veggies and herbs, this mushroom tomato frittata is a healthy and filling breakfast option.
How To Make A Mushroom Tomato Frittata
I start by sautéing sliced white button mushrooms in a non-stick skillet. Frittatas are best made in non-stick cookware, so you can easily cut them and slide slices out of the pan.
Once the mushrooms are browned, I add chopped roasted tomatoes. These are my favorite magical ingredient.
Marinated roasted tomatoes found at the olive bar or in jars in the Italian food aisle have so much flavor.
I pour in the whisked eggs along with lots of parsley. After a few minutes, the eggs start to set at the edges, which is the signal to transfer the skillet to the oven to bake.
In less than 10 minutes the eggs are fully set. The mushroom tomato frittata is ready to be served warm or at room temperature.
Again, I also enjoy frittata leftovers cold from the fridge in or with a salad.
Mushroom Tomato Frittata
- Prep Time: 5 minutes
- Cook Time: 10-14 minutes
- Total Time: 15-19 minutes
- Yield: Serves 8–10 1x
8 large eggs
1/3 cup milk
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil
8 ounces white button mushrooms, sliced
1 cup chopped marinated roasted tomatoes
2 tablespoons chopped parsley plus more for serving
Preheat the oven to 400 degrees F.
In a large bowl, whisk together the eggs, milk, salt and pepper.
Heat the olive oil in a 10-inch non-stick ovenproof skillet over medium high heat. Sauté the mushrooms for 5-7 minutes until they turn brown. Stir in the roasted tomatoes and parsley and reduce the heat to low.
Pour in the egg mixture. Allow the eggs start to set at the edges, about 2-4 minutes. Transfer the skillet to the oven and bake for 8-10 minutes until just set in the middle.
Sprinkle with parsley before serving.
Store leftover frittata in the refrigerator and serve cold.