Mushroom Frittata

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:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 23 Minutes
Total: 28 Minutes

Nutritional Information

Amount per serving
  • Calories: 145
  • Fat: 8.7g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.3g
  • Protein: 10.1g
  • Carbohydrate: 4.2g
  • Fiber: 0.4g
  • Cholesterol: 243mg
  • Iron: 1.6mg
  • Sodium: 352mg
  • Calcium: 87mg

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. 1. Preheat oven to 350°.
  2. 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. 3. Combine the remaining 1 teaspoon oil, arugula, and lemon juice. Cut the frittata into 6 wedges; top with arugula mixture.
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