Portobello + Pesto

Frittata

Looking for an easy breakfast that fills you up and is full of nourishing ingredients? Here it is.

Frittatas are great for a lot of reasons. For one, you can put just about any combination of vegetables, herbs, cheese & meats in them. They are so simple to prepare, they make for great leftovers (for an even faster breakfast tomorrow!), and it’s a simple way to use up lots of odds and ends in the refrigerator.

 

INGREDIENTS:

1-2 Portobello Mushrooms

A few handfuls of Fresh Spinach or Arugula

10-15 Cherry Tomatoes

Pesto

Feta or Goat Cheese

8-12 Large Pastured Eggs

2 Tbsp Butter, Ghee, Coconut Oil or Olive Oil

Salt & Pepper

Hot Chiles (*optional)

{don’t have all of these ingredients? See adaptations below!}

Portobello eggs

DIRECTIONS:

  1. Preheat oven to 350*.

2. Chop your Cherry Tomatoes and put them in a bowl.

3. Slice the Portobello in nice long pieces, about 1/4″ thick. Be gentle so they don’t break.

Tip: Put the smooth side of the mushroom against your chopping block to help keep it intact while you slice.

4. Put 2 Tbsp of Butter, Ghee, Coconut Oil or Olive Oil in your cast iron pan or baking dish, and put it in the oven.

5. Crack your eggs into a mixing bowl. Add a fair amount of salt & pepper, and whisk lightly.

6. Pull the hot pan of oil out of the oven. Hold it with both hands (with towels or oven mitts) and gently swirl the hot oil around to coat the edges of the pan. Rest it on your stovetop, or other heatproof surface.

7. Start layering the Spinach, Tomatoes, Cheese + Portobello strips, saving the prettiest pieces of Portobello for the top layer. You can do 1, 2 or 3 layers of each. If you like your eggs a little spicy, sprinkle some hot chilies on each layer, too.

Tip: The Portobellos are kind of showstopping in this dish. Save the biggest, unbroken, best-shaped pieces for the top layer, because, after all, we eat with our eyes before we ever taste anything.

8. Pour Eggs over the top. Don’t worry if it doesn’t cover everything completely, the veggies will cook down.

9. Use a spoon to drop small dollops of Pesto every few inches. Use a little or a lot–it’s up to you.

10. Place in the oven and bake for 35-45 minutes, until the center is cooked through. It should look something like this before it goes into the oven:

portobello veg

11. After the edges are brown, and the center looks done, remove it from the oven and let it cool on the stovetop or a trivet for 10-15 minutes.

12. Cut into slices and serve with salad and/or roasted potatoes.

ENJOY!

 

ADAPTATIONS

You can leave out, swap or add some other ingredients to this dish. With frittatas, the options are endless. Mostly I just want to say there’s no need to stress if you are missing something or don’t like some of these ingredients. Here are a few ideas to mix it up:

Mushrooms: Any mushrooms will do. If you don’t have portobellos, use what you can find.

Tomatoes: Sundried tomatoes would be really good in this, too.

Meat: Adding shrimp, prosciutto, ham, cooked bacon or sausage would be delicious with this recipe

Veggies: You could add anything you have in the fridge or pantry. Zucchini, red peppers, artichoke hearts and asparagus come to mind.

Chiles: I have an array of hot chili powders & flakes. My favorite is dried chipotle. I also keep cans of chipotles in my pantry, as well as several hot sauces in the fridge, and I buy fresh serranos each time I go to the store. You can use any type of hot chiles that you like. You could sprinkle the dried chiles between the layers, or finely chop a fresh chipotle, serrano or jalapeno and add it to your egg mixture before pouring it over the veggies. And/or you could serve the frittata with hot sauce or salsa on the side.

Herbs: I’m a big fan of pesto…I mean, who isn’t, right? I also like to buy large containers of fresh basil, puree it with salt & olive oil, and put it in a jar in the refrigerator. You can use basil puree in your frittata, scrambled eggs, on sandwiches or as a mayo flavoring. You can also toss it on some fresh vegetables before roasting them in the oven. It’s versatile and can completely change a boring dish into one with a lot more personality

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