Enjoy a simple and delicious breakfast or lunch with this vegetarian recipe for blistered tomato and mushroom frittata loaded with fresh herbs and cheddar cheese.
While ‘healthy eating’ goals for 2018 may feel long gone by now, I think the spring is the perfect time to give these resolutions a second life. Before you know it, market stalls and grocery store shelves will be stocked with your favourite seasonal produce, and eating healthily will be even more delicious.
I’m thrilled to be partnering with EggcentricTV again this year and sharing simple, fresh and flavourful recipes made with eggs. This first recipe is for a blistered cherry tomato and mushroom frittata and can be found on the Healthy Recipe channel on EggcentricTV.
There are a couple of key components to making a frittata, the first step is to cook the fillings. If you watch the video, you’ll notice that we’re cooking the mushrooms, then cranking the heat and blistering the tomatoes–this gives them a depth of flavour that is sweet and acidic as the char brings out more of the bitter notes in the tomatoes.
Once the vegetables have been cooked, the egg mixture gets added with cheese, green onions and parsley. I like to use sour cream in my egg mixture for a little extra richness–it’s so good. The key to making a frittata is to let it sit on the stove top for about four to five minutes or until the edges begin to set, this allows the bottom to cook before you place it in a 350F oven to finish cooking.
The tomatoes will sink to the bottom during the cooking process, so you’ll have little pockets of blistered tomatoes in every bite and just the right amount of cheese and mushrooms. Cooking the vegetables first also allows their moisture to cook out so you won’t end up with a watery frittata.
For the full recipe, download the Eggcentric TV app on the App store or Google Play store.
Blistered Cherry Tomato and Mushroom Frittata
- 8 eggs
- ¼ cup sour cream, 14% milk fat
- 1 cup cheddar cheese, divided
- 2 tbsp olive oil, divided
- 227 g / 8oz sliced button mushrooms
- ¼ tsp salt
- 1 cup cherry tomatoes
- 1 green onion, sliced
- 1 tbsp chopped parsley
- Freshly cracked pepper, to taste
- Preheat oven to 350F. In a large bowl, whisk eggs with sour cream and half the cheese. Set aside.
- Heat a 10-inch ovenproof skillet over medium-high heat. Add 1 tbsp of olive oil and sliced mushrooms, season with ¼ tsp salt. Cook until liquid releases and mushrooms are golden, about 5 minutes. Remove mushrooms and set aside.
- Return pan to heat, add remaining olive oil and cherry tomatoes. Cook, stirring occasionally for another 4 minutes. Tomatoes should start to blister.
- Add mushrooms back to pan, pour egg mixture on top, sprinkle with remaining cheese, green onion and parsley. Season with black pepper. Allow to cook on stovetop until edges have set, about 4-5 minutes. The egg mixture will still be runny.
- Bake in the oven for 20 minutes or until eggs have puffed up. Cool for 10 minutes, run a silicone spatula around the edge of the pan and underneath the frittata, it should slide right off onto your serving dish. Slice into 8 pieces and serve.
Disclosure: This post was sponsored by Egg Farms of Canada – as always, all opinions are my own. Thank you for supporting my sponsors and allowing me to continue creating recipes like this blistered cherry tomato and mushroom frittata.