Mushroom and Cheddar Fritatta and Arugula Side Salad

Recipe courtesy Dave Lieberman
TOTAL TIME: 35 min
Prep: 15 min
Inactive Prep: --
Cook: 20 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
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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.

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