“Gourmet Veggie-Licious Russian Brunch: A Mouthwatering Symphony of Flavors”

Allergens

Eggs, Dairy (can be substituted with dairy-free alternative)

Ingredients

• 6 large eggs
• 1 cup sour cream (or dairy
• free alternative)
• 2 cups mixed wild mushrooms, sliced
• 1 medium onion, finely chopped
• 1 cup spinach, fresh or frozen and thawed
• 1/4 cup sun
• dried tomatoes, finely chopped
• 3/4 cup cherry tomatoes, halved
• 1 tbsp fresh dill, chopped
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions

1. In a medium bowl, whisk together the eggs and sour cream until well combined. Set aside.
2. Heat 1 tablespoon of olive oil in a large non stick skillet over medium heat. Add the onion and cook until softened and golden brown, about 5 minutes. Remove from the pan and set aside.
3. In the same skillet, add another tablespoon of olive oil and sauté the mixed mushrooms until tender and slightly caramelized, about 6 8 minutes. Season with salt and pepper to taste. Set aside.
4. Wipe out the skillet, then return it to medium heat. Add a small amount of olive oil and add the spinach, cooking just until wilted. Remove from pan and let cool.
5. In the prepared skillet, gently mix together the sautéed onions, mushrooms, spinach, sun dried tomatoes, cherry tomatoes, and dill. Season with salt and pepper to taste.
6. Pour the egg and sour cream mixture over the vegetable mixture, evenly distributing it across the skillet. Cook over low heat for 10 12 minutes or until the eggs are set but still slightly soft in the center.
7. Once cooked, use a spatula to carefully slide the frittata onto a large serving platter. Garnish with additional dill and cherry tomatoes.

Chef’s Insight

The key to this dish is a delicate balance of flavors - savory mushrooms, tangy sun-dried tomatoes, and the richness of sour cream all come together in perfect harmony.

Notes

Serve this frittata alongside a fresh fruit salad or a green salad with a simple vinaigrette for a complete and satisfying meal.