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Makes 6 servings (1 frittata wedge and about 1/3 cup salad mixture.) Recipe adapted from Cooking Light Magazine.
Ingredients 2 ounces finely grated fresh pecorino Romano cheese (about 1/2 cup) ¼ teaspoon freshly ground black pepper 8 large eggs ½ teaspoon salt, divided 1 tablespoon extra-virgin olive oil, divided 1 (8-ounce) package sliced mushrooms ¾ cup chopped green onions ⅓ cup chopped fresh basil 2 cups baby arugula 1 cup cherry tomatoes (optional) 2 teaspoons lemon juice Nutrition Calories: 145 Total fat: 9g Cholesterol: 243mg Total Carbs: 4g Protein: 10g Calcium: 87m Sodium: 352mg |
- Preheat oven to 350°.
- Combine cheese, black pepper and eggs; add 1/4 teaspoon salt, stirring with a whisk.
- Heat a 10-inch ovenproof skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat.
- Add mushrooms and remaining 1/4 teaspoon salt; sauté 6 minutes or until mushrooms brown and most of liquid evaporates.
- Stir in onions; sauté 2 minutes. Reduce heat to medium.
- Add egg mixture and basil to pan, stirring gently to evenly distribute vegetable mixture; cook 5 minutes or until eggs are partially set.
- Place pan in oven. Bake at 350° for 7 minutes or until eggs are cooked through and top is lightly browned. Remove pan from oven; let stand 5 minutes. Run a spatula around edge and under frittata to loosen from pan; slide frittata onto a plate or cutting board.
- Combine the remaining 1 teaspoon oil, arugula, tomatoes and lemon juice. Cut the frittata into 6 wedges; top with arugula/tomatoe mixture.
