Combine first 3 ingredients; add 1/4 teaspoon salt, stirring with a whisk. Heat a 10-inch ovenproof skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add mushrooms and remaining 1/4 teaspoon salt; sauté 6 minutes or until mushrooms brown and most of liquid evaporates. Stir in onions; sauté 2 minutes. Reduce heat to medium. Add egg mixture and basil to pan, stirring gently to evenly distribute vegetable mixture; cook 5 minutes or until eggs are partially set. Place pan in oven. Bake at 350° for 7 minutes or until eggs are cooked through and top is lightly browned. Remove pan from oven; let stand 5 minutes. Run a spatula around edge and under frittata to loosen from pan; slide frittata onto a plate or cutting board.
Combine the remaining 1 teaspoon oil, arugula, and lemon juice. Cut the frittata into 6 wedges; top with arugula mixture.
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I also adjusted the recipe by not using any salt and adding sun-dried tomatoes to the egg mixture before cooking. I also doubled the Romano cheese (half to sprinkle on top after baking). I used 8 oz of canned sliced mushrooms and it was fine. Nice, quick recipe...!
This is the best of several frittata recipes from Cooking Light I have tried. However, I made several adjustments - I used spinach rather than arugula and included the spinach (wilted) in the frittata (eliminating the extra oil and lemon dressing). I also included a grated cheese topping, added after the first seven minutes of baking.