Mushroom, pepper, tomato, arugula frittata

This breakfast would mark chapter 16 in the book I may start working on titled Skillet Love Affairs. Alternate titles include: Skilling Me Softly and (skil)LET’S GO TO THE KITCHEN...still TBD. All other chapters would simply be pictures of breakfasts and brussels sprouts and brownies also made in skillets. I love my skillet. Ode to skillet. Here is a recipe in a skillet.


  • few handfuls arugula
  • 1 pepper
  • 1 carton cherry tomatoes
  • 1/2 carton mushrooms
  • 12 eggs
  • 1 onion
  • 1 tsp garlic
  • spices: salt, pepper, basil, oregano, garlic powder


  • put oven on high broil
  • chop onion and sauté until browned
  • while sautéing, chop pepper and mushrooms and add to the pan when onions are done. add garlic.
  • whisk together all eggs in a separate bowl and add in spices
  • add arugula to vegetable pan and let wilt down for about a minute or two, continuing to stir
  • add eggs and let sit for 3-4 minutes
  • put in oven for 5 minutes or until top is cooked through (should be firm to the touch)
  • slice and enter into oral cavity.

arugula tomato frittata

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5 Responses

  1. Hi! Can’t wait to try this one. Just curious, what size is your skillet? I have a 10 inch, just wondering about the number of eggs I need to use. Thanks!

  2. Hi! Just wondering if you have frozen the leftovers and if they would be good reheated? Thanks 🙂

  3. Just made this and it was fabulous! I did overcook it just a tiny bit, not due to your recipe; all on me! So be mindful but, it still came out delicious. I had two slices!


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