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Hakuna Frittata

Aug 4, 2014

This Frittata’s got me singin’.

Because it’s just about the easiest, prettiest breakfast there ever was.

It’s savory, fluffy, and mushroom-y and you’re going to want it in your kitchen, ASAP.

Here’s how to do it:

  • 10 eggs
  • 1/3 cup cream
  • 2 medium leeks
  • 8 oz sliced mushrooms
  • 2/3 cup freshly grated parmesan
  • salt & pepper
  • Sliced tomatoes and arugula, for garnish.

Preheat oven to 350 degrees. Chop & sautee the leeks, for about 5 minutes. Add the mushrooms, and cook about 8 more minutes, or until water is completely evaporated.

In a bowl, beat eggs with salt, pepper, and cream. Slowly add the parmesan, mix until thoroughly incorporated.

Pour egg mixture into the pan with the leeks & mushrooms. Cook on medium-high heat for about 5 minutes, until the edges start to set. Bake until golden brown, about 20 minutes.

Serve immediately, with fresh sliced tomatoes and arugula on top.

Have fun!

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