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Home » breakfast » Blistered Cherry Tomato and Mushroom Frittata

Blistered Cherry Tomato and Mushroom Frittata

Published: Mar 5, 2018 · Modified: Jan 25, 2021 by Louisa Clements · This post may contain affiliate links

This post may contain affiliate links

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50 minutes 6 Comments

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 tomato and mushroom frittata in the pan

Blistered Cherry Tomato and Mushroom Frittata

Author: Louisa Clements
4.34 from 9 votes
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.
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Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
servings icon
Servings: 2 servings

Ingredients

  • 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

Instructions

  • 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.
Did you try this recipe?Leave a comment + rating and let me know what you think!
Filed Under: breakfast, easy, gluten free, lunch, vegetarian
Nutrition Facts
Blistered Cherry Tomato and Mushroom Frittata
Amount Per Serving
Calories 700 Calories from Fat 504
% Daily Value*
Fat 56g86%
Saturated Fat 23g144%
Trans Fat 1g
Cholesterol 729mg243%
Sodium 931mg40%
Potassium 890mg25%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 6g7%
Protein 41g82%
Vitamin A 2288IU46%
Vitamin C 23mg28%
Calcium 557mg56%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.

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. 

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Comments

  1. Christie Mumford

    January 17, 2021 at 5:04 pm

    Hi. Is a serving of this really 1044 calories? Thanks for the recipe.
    Reply
    • Louisa Clements

      January 25, 2021 at 2:16 pm

      Hey Christie! Those were definitely the incorrect nutrition calculations; I've updated them--keep in mind that this is auto generated through a tool, so not 100% accurate. Happy cooking! :)
      Reply
  2. M R

    November 17, 2019 at 2:18 pm

    Good recipe, I added a small amount of each: chopped spinach, sliced red onion, diced jalapeño and small pieces of ham steak. Thanks for publishing!
    ★★★★★

    5 stars

    Reply
    • Louisa Clements

      December 22, 2019 at 8:40 pm

      That's a great idea! I'm glad you enjoyed this recipe!
      Reply
  3. Shirley Clements

    June 24, 2018 at 12:01 pm

    I loved, loved, loved your Blistered Cherry Tomato’s & Mushroom Frittata & intend to make it again for my company next week! It is soooo delicious & easy to make!
    ★★★★★

    5 stars

    Reply

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Hi, I'm Louisa Clements & welcome to Living Lou. I've been creating simple, fresh & flavorful recipes for the modern kitchen for 12 years.
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