I grew up in Ohio, but I didn’t grow up on a farm. And it was only recently that I tried truly farm fresh eggs from our local farmer’s market. If you have an occasion to purchase such eggs, pick up some fresh veggies and mozzarella at the market as well and make this Mushroom, Tomato and Mozzarella Frittata.
I made this recently for a brunch with friends along with several different summer salads. It was a hit. Much lighter than a quiche, this frittata channels summer into your breakfast adventure. And it’s easy to make. Simply sauté some wild mushrooms in a large saute pan on medium heat until they give off their water. Then add a little baby spinach and some chopped tomatoes and saute for a couple of minutes more. Meanwhile, combine 8 farm fresh eggs with 2 tbsp milk and whisk until blended. Reduce heat to medium low and pour the eggs over the mushrooms, spinach and tomatoes and evenly distribute the vegetables at the bottom. Let sit for a few minutes and then top with sliced fresh mozzarella and basil. Pop it in the oven at 350 for 8-10 minutes.
I have to give a shout out to Ox Hollow Farms that supplied the farm fresh eggs. I unfortunately can’t remember the name of the vendor where I picked up the fresh tomatoes or the most delicious mozzarella ever. But the fresh multi-grain bread they sell is perfect for this simple bruschetta.
- 1 tbsp butter
- 6 oz wild mushrooms, chopped
- 1 cup baby spinach
- 1 large tomato, chopped
- 8 farm fresh eggs
- 2 tbsp milk
- Salt and pepper to taste
- ½ cup sliced mozzarella
- 2 tbsp fresh basil, chopped
- Preheat oven at 350 degrees.
- Saute mushrooms in butter in large saute pan on medium heat for several minutes until they give off water. Add spinach and tomatoes and saute for 2-3 minutes more.
- Reduce heat to medium low.
- Meanwhile, whisk eggs and milk together and add salt and pepper to taste.
- Pour egg mixture over vegetables and evenly distribute vegetables at bottom of pan. Let sit for 2-3 minutes.
- Place in oven and cook for 8-10 minutes until set.