How to make a frittata – Breakfast frittata – Mother’s day brunch ideas

Updated on September 1, 2020

Breakfast frittata with mushrooms, Brussels sprouts and tomatoes is the ultimate idea for Mothers 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.

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. #mothersday #breakfastrecipes #brunch #breakfast #vegetarianrecipes #easyrecipe

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.

Breakfast frittata slice on a spatula

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 in a baking dish with Brussels sprouts, mushrooms and tomatoes

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!

Breakfast frittata slice on a plate

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.

For more breakfast recipes, check our apple pancakes and blackberry ricotta pizza!

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Breakfast frittata slice and baked frittata dish

Breakfast frittata with mushrooms, Brussels sprouts and tomatoes, served on a black table right from the oven

How to make a frittata – Breakfast frittata – Mothers Day brunch

Cooking Journey
5 from 4 votes
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.
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Prep Time 10 mins
Cook Time 1 hr
Cooling time 5 mins
Total Time 1 hr 10 mins
Course Breakfast, Brunch
Cuisine Italian
Servings 6
Calories 125 kcal
Equipment
  • 7 x 10 inch / 18 x25 cm baking dish
  • bowls and spoons
  • cutting board and a knife
  • Whisk
  • Oven




Ingredients
 
 

  • 8 eggs
  • 140 ml milk of choice reduced fat
  • 150 g mushrooms
  • 80 g Brussels sprouts
  • 1/2 tbsp olive oil extra virgin
  • 8 cherry tomatoes
  • 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



Instructions
 
  • Whisk eggs, then add milk and whisk together. Add cayenne, salt, pepper and leave aside.
    8 eggs, 140 ml milk of choice, 1/8 tsp cayenne pepper powder, 1/4 tsp sea salt, 1/8 tsp black pepper
    Whisk eggs, then add milk and whisk together. Add cayenne, salt, pepper and leave aside.
  • Preheat oven to 356 F / 180 C.
    Preheat oven to 356 F / 180 C.
  • Cut mushrooms into slices, cut Brussels sprouts in half.
    150 g mushrooms, 80 g Brussels sprouts
    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.
    150 g mushrooms, 1/2 tbsp olive oil, 1/2 tsp rosemary, 1/2 tsp tarragon
    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.
    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.
    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.
    Transfer Brussels sprouts in the dish along with mushrooms.
  • Whisk again egg mixture and pour over mushrooms and Brussels sprouts.
    Whisk again egg mixture and pour over mushrooms and Brussels sprouts.
  • Cut cherry tomatoes in half and distribute on top of frittata.
    8 cherry tomatoes
    Cut cherry tomatoes in half and distribute on top of frittata.
  • Sprinkle dried basil on top or add fresh one.
    1/4 tsp basil
    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.
    Bake for about 50 minutes or until edges are browned and frittata is golden and set in the middle.
Rate this recipe and leave a comment


Notes
* You can sprinkle some grated cheese on top and bake 5 minutes more until it melts.
* Whisk eggs vigorously to have a fluffier frittata.
 
Nutrition Facts
How to make a frittata – Breakfast frittata – Mothers Day brunch
Amount per Serving
Calories
125
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
221
mg
74
%
Sodium
 
197
mg
9
%
Potassium
 
299
mg
9
%
Carbohydrates
 
5
g
2
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
10
g
20
%
Vitamin A
 
591
IU
12
%
Vitamin C
 
17
mg
21
%
Calcium
 
70
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword easy, gluten free, Mother's day, vegetarian

COMMENTS:

  1. 5 stars
    You have a winner! I can’t think of anything about this frittata that I would change. I doubt seriously there will be any leftovers.

  2. 5 stars
    I did the frittata for breakfast today St. Patrick’s day for work and came out really good. The only thing I was missing was the tarragon I didn’t have any, and the cherry tomatoes, I put the sweet one, very similar. According to everyone who tasted it was delicious. I sprinkle some cheese as recommended and everyone love it.
    Thanks for the recipe!

    1. Thanks for the feedback, Oneida! So happy to hear that everyone enjoyed it! You can use dill, basil or marjoram instead of tarragon. And yes, it’s so much better with cheese, true 🙂

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