I'm not big on breakfast. In fact, whenever I'm out for brunch, I order off the lunch menu. Lucas, on the other hand, loves breakfast - it's the only way I can get him out of bed before noon on the weekend. It's a bit surprising, then, that I invited my mom's best friend (and my namesake) Sarah, and her daughter, Sofia, over for brunch today. I said I'd make a frittata, and to be honest, I really didn't know what a frittata was, except that it involved eggs. After some research (via google images), I decided it couldn't be that hard to make, and might actually be tasty if I filled it with all of my favorite ingredients. Plus, I always get pumped when I can bake in my cast-iron skillet. I was pleased with my first attempt at frittata making; I even ate leftovers for breakfast the next day!
Quick and easy mushroom, artichoke, and arugula frittata baked in a cast-iron skillet.
- 12 eggs
- 1 tablespoon olive oil
- 3 tablespoons cream
- 1 shallot, chopped
- 1 ½ cups brown cremini mushrooms, thinly sliced
- 8 ounces of canned artichoke hearts, chopped
- 1 cup arugula
- 1 cup parmesan cheese, finely grated (or more, if you're a cheese lover like me)
- Salt and pepper to taste
- Adjust oven rack so skillet will be about 5 inches from the top, and turn on the broiler.
- Heat olive oil in 12" cast-iron skillet. Add shallot and sauté until almost tender.
- Add mushrooms and sauté until almost cooked through.
- Add artichoke hearts and arugula and cook until arugula sweats. Add salt and pepper to taste.
- In large bowl, whisk eggs, cream, and ½ cup parmesan until smooth.
- On medium heat, add eggs to vegetables and cook, scraping sides and bottom until cooked eggs are scattered throughout, but there are still wet in between (2-5 minutes). Stop scraping and continue cooking for another minute.
- Sprinkle remaining parmesan on top.
- Place skillet under broiler until top browns and eggs set. Watch carefully.
- Remove from oven, and let sit for 5 minutes before slicing and serving.
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