Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light January 2013

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Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary test

hands-on:
23 mins
total:
28 mins
Yield:
Serves 6 (serving size: 1 frittata wedge and about 1/3 cup arugula mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

145 calories; fat 8.7g; saturated fat 2.5g; mono fat 4.2g; poly fat 1.3g; protein 10.1g; carbohydrates 4.2g; fiber 0.4g; cholesterol 243mg; iron 1.6mg; sodium 352mg; calcium 87mg.
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