I am still loving my private little collection of gourmet vinegars and olive oils from a special tasting class a few weeks ago.

Each day I dream of new ways I can use each little gem, quietly, yet seductively imagining the opportunity to sweep up any extra dribbles or drips with the tip of my finger and slide the intoxicating flavor across my tongue.

Yes, these little dealios are THAT magnificent.

Pomegranate Rosemary Mushroom Fritatta-002

This time I chose to get my “egg” on for breakfast, and use a little (or maybe a lot) of the pomegranate balsamic.

Pomegranate Rosemary Mushroom Fritatta-011

I believe I’m still licking my lips…

And besides that…did you know all of the amazingness in terms of Proven Health Benefits the precious little pomegranate supplies?

Pomegranate Rosemary Mushroom Frittata

1 tsp. olive oil
2 cups sliced white mushrooms
sea salt and pepper
3 large pastured eggs
1 Tbs. pomegranate balsamic vinegar
2 tsp. fresh rosemary, minced

Heat the oil on low in a nonstick pan. Add the sliced mushrooms and salt and pepper. Cover and sauté (stirring occasionally), until the mushrooms release their juice. 
Whisk together the eggs in a small bowl and slowly add to the mushroom mixture. Stir in vinegar and sprinkle rosemary on top.
Cover, and cook on low for 2-3 minutes, until the eggs set.

Slide off on to a gorgeous serving plate and jazz up the frittata with a little spinach green.

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