Pork, Mushroom, Potato and Onion Frittata with Arugula Salad


  • 300g Boneless Pork Shoulder (finely diced)
  • 450g Button Mushrooms (washed trimmed, finely sliced)
  • 1 large onion (finely diced)
  • 2 Spring Onions (washed, trimmed, finely sliced)
  • 1 Clove Garlic (peeled, and minced)
  • 3 Large Yukon Gold Potatoes (well washed)
  • 12 Large Eggs (cracked, seasoned with salt and pepper and well beaten)
  • 200g Arugula (well washed)
  • 1 Lemon (juiced)
  • 100ml Extra Virgin Olive Oil


Arugula Salad

  1. Prepare your dressing by whisking together the lemon juice, olive oil and a bit of salt and pepper until well combined.
  2. Pour the dressing over your arugula leaves and toss until the arugula is well coated in the dressing mix.


  1. Prepare your potatoes a day in advance, by parboiling them whole with the skins still on in boiling salted water until cooked and tender.  When cooked and cooled, peel the skin and roughly chop your potatoes.
  2.  In a large saute pan heat over high heat.  Add a little olive oil and saute your pork meat until golden brown all over, than add your garlic and diced onions.  Cook until your onions has released their water content and caramelized.  When done, remove your cooked pork and onion mixture and set aside.
  3. Cook your mushrooms in the same pan used for cooking your pork and onions.  Cook your mushrooms under high heat with a little more olive oil, until the water content within the mushrooms has released, and the mushrooms are golden brown.  When cooked, remove and set aside.
  4. Now cook your potatoes in the same pan with a little more olive oil, until golden brown.  Add back your pork, onions and mushrooms and toss until well combined.  Stir in your spring onions and beaten eggs with a wooden spoon or heatproof rubber spatula.
  5. Turn down the heat to medium low, and constantly stir the mixture to help distribute the heat evenly throughout the entire pan.  Continue stirring until the mixture is about 70-80% cooked through, with the eggs almost completely set throughout the pan.  Test by lightly shaking the pan, if the omelette shakes and moves in the pan as one piece without breaking it is ready to be flipped over.
  6. Using a plate large enough to cover the pan, invert the omelette onto the plate and slide the uncooked side of the omelette back into the pan and continue cooking for 2-3mins until golden brown.
  7. When ready remove the omelette from the pan and allow to cool before serving.
  8. Garnish with your arugula salad, and serve.


  • This is a great rustic dish to serve as either a starter or side dish for dinner parties, picnics, BBQs, etc.  It’s relatively easy to prepare, and keeps well so it can be prepared in advance and served at room temperature without any issues.
  • You can substitute the pork with either chicken or turkey, both of which would work well with this dish.  Though preferably dark meat, such as meat from the thighs as they tend to have a lot more flavour as opposed to the breasts.  Alternatively, you can omit the protein altogether, leaving this dish completely vegetarian.
  • Alternatively, instead of flipping the omelette over by inverting it into a pan, you can place your pan underneath the broiler for a few mins to cook and caramelize.  Keep in mind, you can only do this if your pan is oven proof and doesn’t have a plastic handle.
  • You can substitute the arugula with another type of salad leaves, such as frisee, dandelion, spinach, etc. 
  • When cooking and stirring your mixture in the pan, ensure you don’t use any metal utensils as you run the risk of damaging the surface and ruining your pan.