Wild Mushroom Frittata with Pesto Sweet Potato Hash

As the old adage goes, food made with love just tastes better. Whether or not you like to cook, the act of preparing food for someone you love in itself makes it more special. We can all agree that on Mother’s Day, first and foremost on the agenda should be a delicious breakfast that she has had no part in preparing. You can bring it to her in bed first thing or enjoy a long brunch all together, either way she’s digging into something made by those she loves, which will inevitably taste just a little better than if she’d made it for herself. 

Not a cook? That’s where we step in. We’ve put together the perfect brunch menu to celebrate Mom this Mother’s Day. Herbaceous, savory, and fluffy, our wild mushroom frittata is simple to assemble. Pair this fluffy and savory Wild Mushroom Frittata and Sweet Potato Kale Hash with some freshly squeezed OJ or fire it up with a Bloody Sicilian







8 farm fresh eggs
▢ 1/4 cup milk
▢ 1/2 cup fresh parsley and cilantro finely chopped
▢ 2 tbsp olive oil
▢ 1 tsp Oregano Flowers 
▢ Pinch Sicilian Chili Pepper Flakes
▢ 4 oz wild mushrooms, loosely torn
▢ 6 tsp ricotta, divided





  1. Preheat the oven to 375°F. 
  2. Place a 12-inch iron skillet pan over medium-high heat with 2 tbsp olive oil. Add the torn mushrooms and season with salt, pepper, Oregano Flowers and Chili Pepper Flakes. 
  3. While the mushrooms brown, crack the eggs into a large bowl. Whisk in ¼ cup milk and whisk until the eggs are fully broken and incorporated. This will help to make the frittata airy and fluffy. Whisk in the chopped herbs until fully combined. Stir the mushrooms, and remove the pan from heat. Pour in the mushrooms and dollop with ricotta. 
  4. Place the pan in the oven and bake until the eggs are set, roughly 20-30 minutes. 
  5. While the frittata bakes, prepare the sweet potato hash. 







4 sides of bacon, thinly sliced
▢ 1/2 red onion, thinly sliced
1 large or 2 small sweet potatoes
1 bunch kale, cleaned, stripped and chopped
2 tbsp Basil Almond Pesto
▢ Salt and pepper to taste


Sweet potato hash



  1. Peel the sweet potato(es), and cut them into 1 inch cubes.
  2. Bring a heavy bottomed pan fitted with a lid over medium heat. Add the bacon, onion, and sweet potato. Season with salt and pepper and stir to distribute evenly. Cover with a lid. Every 5 minutes, remove the lid and give the hash a stir. As the bacon renders, the fat will distribute around the pan. Covering the pan will help to steam the potatoes and cook them through without burning any of the ingredients.
  3. Once the sweet potatoes are soft, remove the lid and saute until the potatoes are a little browned. Add the kale, saute for 2-3 minutes until fully wilted. 
  4. Add 2 tbsp Basil Almond Pesto and stir to combine. Serve with the Wild Mushroom Frittata.
  5. Mangiamo!



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