Breakfast frittata with mushrooms, Brussels sprouts and tomatoes is the ultimate idea for Mother‘s Day brunch. It will give everyone a hearty filling! This baked frittata is a great dish to feed a whole family. You will find easy step by step instructions on how to make a frittata here.
Moreover, breakfast frittata can be made ahead of time and frozen. It originates from Italy and is an easy breakfast recipe or brunch idea, full of flavor!
Mushroom frittata for Mother‘s day brunch ideas
This frittata will feed 6 people as one of the dish for brunch. You can serve a lentil salad on a side, add some snacks like stuffed peppers. Moreover, it can be followed by cherry clafoutis with tea or coffee. Hearty and easy brunch to share with your family!
I think it’s a good idea to serve frittata in the center of the table, let it cool for 5 minutes, then slice for everyone.
Use this easy frittata recipe, when you have unexpected guests, too!
Moreover, you can make frittata the night before and reheat it in the 356 F / 180 C hot oven for 15 minutes.
How to make a frittata
You may wonder which pan for frittata to use. Well, actually, to make a frittata you need a cast iron or oven-proof skillet. But what if you don’t own one? Don’t worry, we get you covered! You will have the same tasty browned edges of frittata. You will only need to bake it a bit longer.
I made this mushroom frittata in my ceramic dish. I actually love the color, the size and material of this dish. It will keep frittata warm for quite a long time, while you dish up a brunch.
Actually the time of baking depends on your oven and how thick is the egg layer and what type of dish you use. If you place the hot pan in the oven it will continue baking immediately. But if you place eggs in a cold dish and place in the oven, it will need some time to get to the temperature to start cooking.
So it took me about 50 minutes to be happy with my frittata. It has browned in the edges and was set in the middle.
Otherwise, if you have oven-proof skillet (with oven-proof hand, too!) you will have 1 dish less to wash! After frying mushrooms and Brussels sprouts in a pan, cover them with egg mixture, add tomatoes and basil. Cook it on the low heat for 10 minutes until underside is set. Then place in a hot oven and bake until frittata is completely ready, about 10-15 minutes more.
To check if your breakfast frittata is ready, you can cut it slightly in the middle. If you see runny eggs, bake it more.
Moreover, you can grill your mushroom frittata for 5 minutes to get the top set and browned faster!
Breakfast frittata vs quiche
We have a recipe for spinach quiche on our blog, too. Quiche is usually made with crust. A healthier option like we did – sweet potato crust.
So to my mind, frittata is a little bit easier to make as you don’t need to prepare a crust. Frittata is actually a crust-less quiche!
Which is better frittata or quiche is up to your taste. We like both dishes!
Can frittata be frozen
Absolutely! Breakfast frittata can last for about 2 months in the freezer. Let it cool completely on a rack, then cover and pop in the freezer. However, if you plan to freeze it for a month, you need to think about the pan you will use. What if you need the pan to prepare other dishes? Well, you can use disposable aluminum pan to make a frittata.
You can thaw frozen frittata in a fridge a day before serving. Unwrap it to allow excess liquid to evaporate, otherwise it will be too soggy.
Reheat it the same way as I already mentioned.
If you have any leftovers, you can store in an air-tight container for up to 4 days in the fridge.
Breakfast fritatta with mushrooms, Brussels sprouts and tomatoes is the ultimate idea for Mother's Day brunch. It will give everyone a hearty filling! This baked frittata is a great dish to feed a whole family.
- 8 eggs
- 1/2 cup milk of choice, reduced fat /140 ml / 4.7 oz
- 150 g mushrooms /5.3 oz
- 80 g Brussels sprouts /2.8 oz
- 1/2 tbsp olive oil
- 8 cherry tomatoes /90 g /3 oz
- 1/2 tsp rosemary dried
- 1/2 tsp tarragon dried
- 1/8 tsp cayenne pepper powder
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- 1/4 tsp basil dried or fresh leaves
- Whisk eggs, then add milk and whisk together. Add cayenne, salt, pepper and leave aside.
- Preheat oven to 356 F / 180 C
- Cut mushrooms into slices, cut Brussels sprouts in half.
- Heat olive oil in a pan, add mushrooms, rosemary and tarragon. Keep stirring, for about 5 minutes until mushrooms are browned.
- Transfer cooked mushrooms with spices to the oven proof dish and distribute evenly.
- Return a pan to the heat and put in Brussels sprouts cut side down. Cook about 2 minutes until Brussels sprouts are slightly browned in the edges.
- Transfer Brussels sprouts in the dish along with mushrooms.
- Whisk again egg mixture and pour over mushrooms and Brussels sprouts.
- Cut cherry tomatoes in half and distribute on top of frittata.
- Sprinkle dried basil on top or add fresh one.
- Bake for about 50 minutes or until edges are browned and frittata is golden and set in the middle.
- Best enjoyed warm!
* You can sprinkle some grated cheese on top and bake 5 minutes more until it melts.
* Whisk eggs vigorously to have a fluffier frittata.