Mushroom Frittata

Mushroom Frittata Recipe
Photo: Randy Mayor; Styling: Lindsey Lower
A frittata is a baked, open-faced omelet with Mediterranean flair.

Yield:

Serves 6 (serving size: 1 frittata wedge and about 1/3 cup arugula mixture)
Total time: 28 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 23 Minutes
Total: 28 Minutes

Nutritional 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

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

Preparation

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.

David Bonom,

Cooking Light

January 2013
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