Mushroom and Cheddar Fritatta and Arugula Side Salad
- Total:
- 35 min
- Prep:
- 15 min
- 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
- 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.
Arugula Salad:
Combine all ingredients in a large bowl. Toss to coat leaves with dressing and serve with the frittata.
Trending Videos 7 Videos
Now Playing
Gabriele's Limoncello 01:28
Now Playing
Heavenly Sauteed String Beans 01:06
Now Playing
Healthy French Toast 02:27
Now Playing
Faux 'Cheese Popcorn' Snack 02:05
Now Playing
Healthy Morning Glory Muffin 02:51
Now Playing
Festive Spicy Steak Tacos 04:46
Now Playing
Chicken and White Bean Chili 03:40
Gabriele's Limoncello 01:28
Gabriele shares his family recipe for a delicious summertime libation.
Similar Topics:
IDEAS YOU'LL LOVE
