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Mushroom Frittata

Photo: Randy Mayor; Styling: Lindsey Lower
Hands-on time 23 mins
Total time 28 mins
Yield

Serves 6 (serving size: 1 frittata wedge and about 1/3 cup arugula mixture)

A frittata is a baked, open-faced omelet with Mediterranean flair. This omelet features fresh mushrooms and arugula tossed over the top to invoke a savory and warm start to your day.

Ingredients

  • 2 ounces finely grated fresh pecorino Romano cheese (about 1/2 cup)
  • 1/4 teaspoon freshly ground black pepper
  • 8 large eggs
  • 1/2 teaspoon salt, divided
  • 1 tablespoon extra-virgin olive oil, divided
  • 1 (8-ounce) package sliced mushrooms
  • 3/4 cup chopped green onions
  • 1/3 cup chopped fresh basil
  • 2 cups baby arugula
  • 2 teaspoons lemon juice

Nutrition Information

  • calories 145
  • fat 8.7 g
  • satfat 2.5 g
  • monofat 4.2 g
  • polyfat 1.3 g
  • protein 10.1 g
  • carbohydrate 4.2 g
  • fiber 0.4 g
  • cholesterol 243 mg
  • iron 1.6 mg
  • sodium 352 mg
  • calcium 87 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. Combine the remaining 1 teaspoon oil, arugula, and lemon juice. Cut the frittata into 6 wedges; top with arugula mixture.