If you're new here, you might not know I've got one talented older sister...She's the boss over at Post Road Vintage where she does decorating, crafting, gardening, animal husbandry, and a little natural living! So if you're looking for some serious eye candy, hop over and see what she's up to.


I know we normally stick to food around here, but if you love beautiful surroundings, check out her spring magazine! This frittata is featured there and you can check out some of the other talented ladies there as well. There is a free sample copy available as well as full versions available for purchase.


Being asked to develop a brunch-y recipe with a limited diet (remember that Whole30 thing?) is tough. The best I could come up with was a frittata because you can use fresh, seasonal ingredients to make something new every time! And isn't that what talented cooks really do? Keep making the same recipes over and over without anybody realizing?

I wish I could say I'm there, but I'm not.

When I say "Mushroom Lover's", I mean it. With my hubby being a non-fungus friend, I got this one all to myself! Lucky me! I don't think he knows what he's missing...


Mushroom Lover's Frittata
Yield: 3-4 servings

1/2 medium yellow or white onion, thinly sliced
4 ounces shiitake mushrooms, stems removed and caps sliced
2 teaspoons extra-virgin olive oil
Pinch of sea salt, plus 1 teaspoon
8 large eggs
1/2 cup canned artichoke hearts, drained, rinsed, and roughly chopped
1/2 teaspoon ground mustard
1 cup lightly packed arugula or spinach, stems removed
1/4 teaspoon black pepper
1 tablespoon coconut oil or butter

Preheat oven to 400 degrees F.

Place onions, mushrooms, olive oil and a pinch of salt in a medium bowl. Toss gently to evenly distribute the oil.

Spread in a single layer on a rimmed baking sheet and roast in the oven for 8-12 minutes or until onions have softened and darkened.

Lower oven temperature to 350 degrees F.

Whisk the eggs, artichoke hearts, ground mustard, arugula, salt, and pepper in a medium bowl.

Place a cast iron skillet over medium heat with coconut oil and heat until melted. Swirl oil around pan to coat the bottom and partways up the sides.

Pour in eggs then gently drop in the mushrooms and onions, stirring slightly to evenly distribute. If you stir too vigorously at this point, the mushrooms and onion will discolor the frittata a greenish-gray color.  Still tasty, but slightly unattractive.

As the eggs cook, run a thin spatula around the edge to release it from the sides of the pan. Cook for 2-3 minutes until the edges have firmed up enough to lift as a group when you lift them with your spatula.

Place the skillet in the oven and cook for 10 minutes or until the surface is lightly browned and no longer liquid.

Best served slightly warm.