Recipe courtesy of Dave Lieberman

Mushroom and Cheddar Fritatta and Arugula Side Salad

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 8 servings
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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

  1. Preheat the broiler and set the rack about 4 to 5 inches from the heat source.
  2. 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.
  3. 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.
  1. Arugula Salad:
  2. 1 large bunch arugula leaves, washed and dried
  3. 1/4 cup olive oil
  4. 1 lemon, juiced
  5. 10 grinds black pepper
  6. Couple pinches salt
  7. Combine all ingredients in a large bowl. Toss to coat leaves with dressing and serve with the frittata.

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