Mushroom and Cheddar Fritatta and Arugula Side Salad

Name: Mushroom and Cheddar Fritatta and Arugula Side Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 8 servings
Ingredients: 3 tablespoons vegetable oil; 1 (10-ounce) package mushrooms, chopped; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 medium onion, chopped; 8 eggs; 4 egg whites; 1 cup grated sharp Cheddar; Arugula Salad, recipe follows; 1 large bunch arugula leaves, washed and dried; 1/4 cup olive oil; 1 lemon, juiced; 10 grinds black pepper; Couple pinches salt

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Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 8 servings

Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 8 servings

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

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

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.