Arugula, Spring Onion and Shallot Frittata

Prep Time

15 minutes

Cooking Time

15-20 minutes




1 medium sized Spring Onion

1/2 Shallot

1 handful Morel Mushrooms (dry or fresh)

8 Eggs

Sea Salt or Kosher Salt

Ground Black Pepper

1/2 Organic Cream or whole milk yogurt (optional)

1 tbsp Extra Virgin Olive Oil

1 tsp Ghee


  1. Preheat oven to 350F.
  2. Wash spring onion and chop thinly through to greens.
  3. Thinly slice 1/2 shallot.
  4. Wash and salad spin arugula until dry.
  5. Wash, dry and chop mushrooms.
  6. In a medium bowl whisk the eggs, cream (if using), salt and pepper together.
  7. In a medium non-stick frying pan (oven safe) heat a tsp of ghee and tbsp olive oil.
  8. Gently sweat the spring onion and shallot until translucent. 
  9. Add mushrooms to pan until they get slightly cooked. Season with a little salt and pepper.
  10. Pour the egg mixture into the pan over the other ingredients.
  11. Allow the bottom of the frittata to set and then transfer to preheated oven.
  12. Cook until the center is just set but not super firm, about 15 minutes.
  13. Remove from oven and invert over a serving platter.
  14. Serve warm or room temperature with a big pile of salad greens.