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Sunday Brunch: Sundried Tomato and Mushroom Frittata



By: Candice Kumai

The perfect weekend brunch starts with some good company, a great cup of coffee or tea, and a tasty frittata. Enjoy this beloved recipe of mine from “Cook Yourself Sexyand master the perfect frittata this Sunday!


  • 6 eggs, beaten
  • 1-2 tablespoons Gruyere cheese, grated or try nutritional yeast!
  • 1/4  teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1 leek, white and light green part only, finely chopped
  • 1 teaspoon butter, to grease the pan
  • 1/2 cup sundried tomatoes, oil packed
  • 1 cup cremini mushrooms, thinly sliced
  • 1 tablespoon fresh basil 


Preheat oven to 350. Lightly butter a round 8 or 10-inch pie plate.

In medium size bowl, using a fork, whisk together eggs, Gruyere (or nutritional yeast), salt and pepper. Fold in the leeks and sliced mushrooms.

Place the pie plate into the preheated oven (middle rack) and cook for 30 minutes.

To finish place pan on to the top rack and broil for 3 to 4 minutes, until lightly browned and fluffy.

Remove from pan and cut into 6-8 servings. Top with fresh basil, and serve immediately. Enjoy real, clean foods again and be fabulous, you.

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