One Pan Oyster Mushroom Frittata

’Tis the season for brunching! I feel like we collectively have so many brunches and gatherings in our future and I’m incredibly excited about it.

This frittata is mushroom-forward. I was gifted a whole box of oyster mushrooms and I’ve been struggling with what to do with them all. My first idea was to grill them super crispy but that’s not much of a recipe for you all (though I do recommend it!)

This is much more recipe-driven. And it’s delicious. I love oyster mushrooms and I love frittatas. Mainly because they can be made and eaten either warm or room temperature. I like to put salsa on mine and I like for them to be spicy spicy.

This one is much more mild with a bit of sesame oil added and loads of chives and green onions. I like to saute the mushrooms on the stove top before hand because you really need to cook the mushrooms to ensure they don’t get rubbery and tough. This also brings out all their delicious, earthy flavors. The best part about this recipe is it’s one-pan. You just add the beaten eggs to the mushroom mixture and then in the oven it goes!

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She's a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.