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Pea and mushroom fritatta with a baby green and heirloom carrot salad

Spring should mean brunch and this Pea and mushroom fritatta with a baby green and heirloom carrot salad recipe is wonderful. The fritatta is creamy like a quiche with out the heavy crust, plus no extra time is slaving over perfectly buttered flaky layers.

I will write more but I am running out the door so in the mean time here is the recipe and check back later for more input about it!

Recipe

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Pea and mushroom fritatta with a baby green and heirloom carrot salad
Course Breakfast
Cuisine American
Servings
Course Breakfast
Cuisine American
Servings
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