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Hey there, I'm Caroline!
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Mushroom Prosciutto Frittata with Truffle Oil

Sep 22, 2015

You guys…my cookbook ARRIVED!!!!!!  Insert me doing a happy dance and my golden retriever wondering why there are so many large boxes in my living room.  Yes, I cried…for like an hour and then slept with it on my nightstand!  Oh my goodness, seriously it is way too beautiful and I honestly wish I could hand out a million copies for free, but you all should pre-order it because there is just something about holding a book in your hands!  October 6th cannot come soon enough!

So West Coast friends, come hang out with me….there will be bacon, brownies and all sorts of fun so be sure to check out my cookbook tour for all the information!

Pre-order here! Pre-order here!

The past few weeks have been filled with excitement, endless hours of work and lots of general busyness, so food around our house has been simple, but still totally delicious!  I have been loving all things mushroom and prosciutto related recently so made up this simple frittata and it keeps perfectly for breakfast for a few days so that you have something quick & easy to grab in the morning!

After sharing my complete health story last week, I received a lot of emails about what my daily food looks like, and well this recipe pretty much epitomizes what I eat each day!  Simple yet full of flavor, this frittata will make for a happy and healthy start to your mornings.  So there, no excuses now…go make breakfast because yes, it’s the most important meal of the day!

Mushroom Prosciutto Frittata with Truffle Oil


  • 2 tbsp butter or ghee
  • 6 cremini mushrooms, thinly sliced
  • 1/2 red onion, thinly sliced
  • 4 slices prosciutto
  • 6 eggs
  • 2 tbsp heavy cream or coconut milk
  • 2-4 oz sharp cheddar cheese, shredded (omit for dairy-free/Paleo)
  • sea salt and fresh cracked black pepper, to taste
  • 2 cups arugula for serving
  • 1 tbsp truffle oil


  • Melt the butter in a 10 inch skillet and warm to medium-low heat.  Preheat your oven to 350 degrees F.
  • Sauté in the mushrooms and onions for 10 minutes.  Tear the prosciutto into small pieces and sauté those in at the end.
  • Whisk together the eggs and cream.  Pour the egg batter into the pan and continue heating it on the stove for 5 minutes or just until the edges are set.  Sprinkle the cheese on top.
  • Bake in the oven for 4-5 more minutes or until the middle is set, being careful not to overcook, as this will dry out your frittata.
  • Slice and garnish with sea salt, pepper, arugula and a drizzle of truffle oil.*

*Truffle oil is a finishing oil, so if you are not planning on eating the whole frittata right away, I would only drizzle the oil over each individual serving.

Comments +

  1. Nora

    September 22nd, 2015 at 8:30 pm

    Congratulations!!! If all the recipes are like this one, I just know your cookbook is going to be amazing 🙂

  2. Caroline Potter

    September 23rd, 2015 at 2:02 am

    thank you so much!

  3. Mel

    January 6th, 2016 at 3:37 am

    Please consider adding a print button!

  4. Emily

    March 30th, 2016 at 12:15 am

    if I am not eating the entire thing in one sitting, what is your recommendation for heating up?

  5. Caroline Potter

    March 30th, 2016 at 12:44 am

    just reheat it in the oven 🙂 I do that all the time!

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