Added spinach and garlic. Good but not outstanding
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.
Great meal. Made exactly as directed. Ate leftovers all week for breakfast.