Friday, February 2, 2018

Wild Mushroom Pizza Frittata with Arugula and Shaved Parmesan

I love pizza, but I'm usually not full after just one piece. This frittata has all the wonderful flavors of my favorite mushroom pizza but without all the simple carbs. We enjoyed eating this for breakfast, but it's great for any meal! I like serving mine with fresh fruit on the side for a sweet pop of flavor to balance all that salty cheese and pancetta. 




1. Preheat oven to 400.
2. Heat olive oil in a large nonstick ovenproof skillet over medium heat. Add shallots and garlic and cook for 2 minutes, or until lightly softened. Add pancetta and cook until it becomes lightly crisp, stirring often. Add mushrooms and cook for 5 minutes longer. Season with Italian seasoning and salt and pepper, to taste.





3. Whisk the eggs and milk together in a large bowl. Pour over the mushroom mixture and cook until the eggs begin to firm up, then transfer to the oven and bake for 15 minutes.





4. Top the frittata with pizza sauce and cheese and bake for 10 minutes longer. Once out of the oven, top the frittata with arugula and drizzle with olive oil. Garnish with shaved parmesan and serve.





Wild Mushroom Pizza Frittata with Arugula and Shaved Parmesan 
Serves 6

All you need:
1 tablespoon olive oil
2 shallots, minced
2 garlic cloves, minced
3 oz. diced pancetta
4 oz. shittake mushrooms, stemmed and sliced
8 oz. cremini mushrooms, sliced
1 teaspoon Italian seasoning
Salt and pepper, to taste

1 dozen eggs
1 cup milk
1 cup pizza sauce
1 cup shredded whole milk mozzarella cheese
2 cups baby arugula
Shaved parmesan, for garnish
Olive oil, for drizzling

All you do:
1. Preheat oven to 400.
2. Heat olive oil in a large nonstick ovenproof skillet over medium heat. Add shallots and garlic and cook for 2 minutes, or until lightly softened. Add pancetta and cook until it becomes lightly crisp, stirring often. Add mushrooms and cook for 5 minutes longer. Season with Italian seasoning and salt and pepper, to taste.
3. Whisk the eggs and milk together in a large bowl. Pour over the mushroom mixture and cook until the eggs begin to firm up, then transfer to the oven and bake for 15 minutes.
4. Top the frittata with pizza sauce and cheese and bake for 10 minutes longer. Once out of the oven, top the frittata with arugula and drizzle with olive oil. Garnish with shaved parmesan and serve.

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