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Cucina: Breakfast at home with Rosanna Pusateri


Breakfast at home with Rosanna Pusateri


Food is - of course - the core of our home life. We’re all about the goodness and natural flavours of basic ingredients, eating the rainbow and cooking balanced meals that all our family members - even the pickiest eaters - enjoy.


We’re on such a tight schedule that food prep is HUGE for us. My freezer is always stocked with breaded veggies, meatballs, chicken cutlets and muffins (with veggies hiding inside). This makes life so much easier and allows me to whip up breakfast, while boxing lunches, really efficiently. I definitely take advantage of Pusateri’s prepared foods to save time; our steamed veg are a big help when I’m prepping salads or meals.


I don’t know if this is unique to Italians, but I grew up believing kids can’t go to bed without a full stomach - so I really work at getting mine to eat enough, while at the same time expanding their food horizons. As a new mom, I didn’t know what my kids could safely eat or how far I could push their palates. You might think that, because my kids were born into the Pusateri family, they are super adventurous eaters, eating all the wonderful things at reastaura. They’re not; they’re kids! They have young palates and a small scope of foods they like. So building their basic understanding of what good eating is… is very much a work in progress.


One of the ways we try to foster their love of food is by involving them in meal preparation. They love mixing ingredients and baking so (naturally, being Italian) frittata is one of our favourite recipes to make together. Frittata is quite possibly the easiest, fastest and most delicious way to clean out your fridge and serve up a satisfying family meal. We serve it with lots of Parmigiano and fresh, crusty bread. My Mushroom Frittata is a perfect, 20-minute recipe for a family-sized frittata or frittata muffin minis to freeze and heat up on demand.

On the Menu:


Organic Meadow Yogurt Smoothies

Organic Meadow Yogurt Smoothies

A great way to sneak in extra servings of fruit and veggies, this is our go-to morning drink.


The Plant YYZ - Mushroom TarTar

The Plant YYZ

I make my Mushroom Frittata with their Mushroom Tartare, and top it with their Basil Pesto and Beet Catsup.



Murray’s Eggs

Murray’s Eggs

I feel good about feeding my family eggs from happy, healthy, pastured hens - in such pretty colours, too!




Rosanna’s Mushroom Frittata


The Plant YYZ’s Mushroom Tartare, Basil Pesto and Beet Catsup make for a delicious Mushroom Frittata - a weekend staple! Frittata is a regular at our table, probably because it can be reinvented over and over and is a great way to clear out the fridge and/or use up leftovers. 




1 medium Sweet onion, medium diced

2 tbsp Pusateri’s Delicato Extra Virgin Olive Oil

1 cup The Plant YYZ Mushroom Tartare

8 Murray’s Organic Eggs

¼ cup Parmesan, shaved (or cheddar or mozzarella)

¼ cup Milk

Salt and pepper, to taste



  1. In a heavy bottom, oven safe pan, sautée onions in olive oil over medium-low heat until caramelized.
  2. Mix in mushroom tartare and sautée two minutes to marry the flavours.
  3. Beat eggs and milk in a medium bowl, seasoning with salt and pepper.
  4. Add egg mixture to the pan and swirl in the cheese.
  5. Now you have a choice: you can either keep the pan on the stove and cook until the eggs are set, flipping once and serving it like a big pizza… or transfer the frittata pan to the oven and bake until fluffy and a sharp knife inserted into the center comes out clean.



When I’m making frittata for a crowd, I double or triple the recipe size and put the frittata mixture into an aluminum rectangular tray and bake at 365°F until golden brown and a sharp knife inserted into the center comes out clean (up to an hour). Then I slice the frittata into squares and serve. Try sautéeing the veg the night before to shorten prep time the morning of your gathering.

The kids love it when I bake their frittatas in mini muffin tins. I line the tins with a paper cup and bake at 365°F for 15-20 minutes, until they pass the knife test. These keep well in the fridge for a few days, which makes hectic breakfast time a lot easier.



About Rosanna Pusateri