Breakfast for dinner: artichoke-mushroom frittata
Paleo, Gluten-Free, Vegetarian, Soy-Free, Dairy-Free
This lush frittata cooks in 20 minutes (or less) because we’ve taken care of most of the work for you, from the cooked artichoke hearts to our customer favorite, our briny artichoke romesco. A fast apple and arugula salad balances the richness. If you have any leftovers, the frittata is great for breakfast or lunch the next day.
- 3 ounces white button mushrooms
- 6 pasture-raised organic eggs
- 3 ounces quartered cooked artichoke hearts
- ¼ pound baby spinach
- 1 Granny Smith apple
- 1 lemon
- 2 ounces baby arugula
- Sun Basket artichoke romesco (artichoke hearts - roasted almonds - sherry vinegar - olive oil - arugula - fresh garlic - sweet smoked paprika - salt)
Prep the frittata ingredients
- Cut the mushrooms into quarters.
- Crack the eggs into a medium bowl, season with salt and pepper, and lightly beat with a whisk or fork until blended.
Cook the frittata
While the frittata cooks and cools, prepare the salad.
Make the apple-arugula salad
- Cut the apple into quarters and remove the core; cut the apple into ¼-inch cubes.
- Working over a medium bowl, zest and juice the lemon.
Chef’s Tip To avoid wilting, toss the arugula with the lemon juice right before serving. If you have a nonstick frying pan, this frittata is an ideal opportunity to put it to use.
Calories 720, Protein: 26 g, Fiber: 10 g, Total Fat: 56 g, Monounsaturated Fat: 37 g, Polyunsaturated Fat: 7.5 g, Saturated Fat: 10 g, Cholesterol: 490 mg, Sodium: 1560 mg, Carbohydrates: 29 g, Added Sugar: 0 g.
Contains: Eggs, Tree Nuts