This Tortellini Mushroom Frittata recipe makes the perfect breakfast, lunch, or even dinner! This versatile dish takes frittata to the next level with the addition of delicious cheesy tortellini, savory mushrooms, and chunks of fresh mozzarella- all in under 25 minutes! It's that easy and tasty.
Total Time
25min
5.0
1 Rating
Author: SideChef
Servings:
6
Ingredients
•
1
pckg
(8 oz)
Cheese Tortellini
•
8
Farmhouse Eggs® Large Brown Eggs
•
1/2
Red Onion
, diced
•
1
cup
Mozzarella Cheese
•
1
cup
Button Mushrooms
, roughly chopped
•
2
Tbsp
Heavy Cream
or Half and Half
•
2
Tbsp
Olive Oil
, divided
•
2
cups
Arugula
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Bring a medium saucepan of water to a boil. Add the Cheese Tortellini (1 pckg) and cook according to package directions, then remove from the water with a slotted spoon or drain with a colander. Set aside in a large bowl.
2.
Combine the Farmhouse Eggs® Large Brown Eggs (8) and Heavy Cream (2 Tbsp) with Salt (to taste) and Ground Black Pepper (to taste). Whisk until blended.
3.
In a cast-iron or other oven-safe pan, add Olive Oil (1 Tbsp) over medium-high heat. Cook down the Red Onion (1/2) and Button Mushrooms (1 cup), 4-5 minutes.
4.
Remove the onions and mushrooms from the pan and toss with the cooked tortellini.
5.
Add another tablespoon of Olive Oil (1 Tbsp) to the pan and swirl to coat. Add everything back to the cast iron in one layer.
6.
Pour the egg mixture over the top, then add the torn Mozzarella Cheese (1 cup).
7.
Cook over medium heat until the edges are set, 8-10 minutes.
8.
When the time is almost up, preheat the oven to 425 degrees F (220 degrees C).
9.
Put into the oven and bake until the middle is completely set, 3-5 minutes.
10.
Once the Tortellini Mushroom Frittata is cooked, garnish with Arugula (2 cups) and serve.
Nutrition Per Serving
CALORIES
119
FAT
10.4 g
PROTEIN
4.7 g
CARBS
1.5 g
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