My favorite weekend mornings always start with a something fancy like French toast (or pancakes…or waffles…or something delicious—you get the idea!). I first started making frittata's in 2012 but I've never felt too confident in them. Has anyone ever noticed how long frittata's take to bake? OMG it's like forever! You put so much work into whipping those eggs and you can't even eat them for another 20-30 minutes! That sucks! So I've been staying away from frittatas for years because of this. But when I found this recipe on PBS Foods I just had to try it.
Mushroom Pizza Frittata
- 1/4 cup diced mushrooms
- 6 large eggs
- 1/2 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper, plus more as garnish
- 1 cup shredded mozzarella, divided
- 1/4 cup basil leaves, sliced and divided or 2 tablespoons diced green onions
- 1/4 cup tomato sauce
- Preheat oven to 350 degrees F. Slice up the mushrooms and put them aside
- In a medium bowl, whisk together the eggs, milk, salt, black pepper, crushed red pepper, half of the mozzarella and a sprinkling of basil leaves. Add the mushrooms. Pour into a greased 9" skillet.
- Transfer to the oven to bake for about 10 minutes, until the top has set. Add the tomato sauce to the top of the frittata and spread it around as best as you can. Top with the remaining mozzarella. Bake for an additional 10 minutes. Garnish with the rest of the basil leaves and a sprinkling of crushed red pepper. Slice and serve.