West Egg's Portobello Frittata
Up your breakfast/brunch game with this Portobello Mushroom Frittata recipe. Topped off with goat cheese and fresh arugula that is drizzled with lemon vinaigrette, it is perfect for a quick weekend breakfast. All you need is 20 minutes and a few everyday ingredients for this next level egg dish that is filling and delicious.
Servings 2 servings
Calories 441kcal
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
- 8 ounces Portobello mushrooms wiped clean and sliced into chunks
- 5 large eggs
- 1 tablespoon milk
- 1- cup arugula washed
- 2 ounces goat cheese I used Montchevre
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper freshly ground
To make the lemon vinaigrette:
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 1/2 tablespoon shallot finely diced
- Salt and pepper to taste
- 1 tablespoon good olive oil
Instructions
- Heat a 12-inch non-stick skillet in medium heat. Add 1-tablespoon vegetable oil. Allow it to get really hot.
- Add the chunks of mushrooms to the hot pan ensuring that each piece has enough room to cook. Cook mushrooms until they loose some of their juices, 6-8 minutes. At the very end, add 1-tablespoon butter and ensure that all mushrooms are coated (glazed) with butter. Transfer mushrooms in a medium bowl and set aside.
- Crack eggs in a large bowl. Add milk, salt and pepper and whisk until thoroughly incorporated.
- Add half of the cooked mushrooms into the egg mixture. Using a spatula, give it quick stir.
- Pour the egg and mushroom mixture back in the skillet (you can use the same skillet or a smaller skillet) ensuring that the mushrooms are evenly distributed in the pan. Put a lid on and allow it to cook in medium heat until edges are set, 5-6 minutes. This will make a slightly wet frittata in the middle. If you want more of a dry frittata, cook an additional minute or two.
- In the mean time, make the lemon vinaigrette: Whisk lemon juice, lemon zest, shallot, olive oil, salt and pepper in a small bowl. Drizzle it over the arugula. Mix to ensure that all the arugula leaves are coated with the vinaigrette. Taste for seasoning and add if necessary.
- Using a spatula, slide the frittata to a plate. Place the rest of the Portobello mushrooms in the middle of the frittata.
- Using your fingers, divide the goat cheese into small chunks and scatter them on the frittata, around the mushrooms.
- Place the arugula in the middle.
- Serve immediately.
Nutrition
Calories: 441kcal | Carbohydrates: 7g | Protein: 22g | Fat: 37g | Saturated Fat: 18g | Cholesterol: 438mg | Sodium: 859mg | Potassium: 601mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1299IU | Vitamin C: 5mg | Calcium: 126mg | Iron: 3mg