Recipe courtesy of Dave Lieberman
Mushroom and Cheddar Fritatta and Arugula Side Salad
Total:
35 min
Active:
15 min
Yield:
8 servings
Level:
Easy
Total:
35 min
Active:
15 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 3 tablespoons vegetable oil
  • 1 (10-ounce) package mushrooms, chopped
  • Salt and freshly ground black pepper
  • 1 medium onion, chopped
  • 8 eggs
  • 4 egg whites
  • 1 cup grated sharp Cheddar
  • Arugula Salad, recipe follows

Directions

Preheat the broiler and set the rack about 4 to 5 inches from the heat source.

Heat oil in large ovenproof nonstick skillet over medium-high heat. Saute mushrooms until browned, seasoning with salt and pepper. Add onion and saute until tender.

Whisk eggs, egg whites, salt, and pepper in a medium bowl. Pour over vegetables in skillet and mix gently. Reduce heat to medium-low, cover skillet, and cook until eggs are set around edges, about 4 to 5 minutes. Sprinkle with cheese and then place skillet under broiler and cook until cheese is melted and just browned, about 2 minutes. Let frittata stand 1 minute before cutting into 8 wedges. Serve with salad on the side.

Arugula Salad:

1 large bunch arugula leaves, washed and dried

1/4 cup olive oil

1 lemon, juiced

10 grinds black pepper

Couple pinches salt

Combine all ingredients in a large bowl. Toss to coat leaves with dressing and serve with the frittata.

IDEAS YOU'LL LOVE

Grilled Shrimp with Arugula Mushroom Salad

Recipe courtesy of Giada De Laurentiis

Arugula Salad with Cheddar, Dates and Toasted Walnuts

Recipe courtesy of Sargento Foods Inc.

Cooking Tips

How to Poach Eggs Perfectly

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