Mushroom and Cheddar Fritatta and Arugula Side Salad
Total:
35 min
Active:
15 min
Yield:
8 servings
Level:
Easy
Total:
35 min
Active:
15 min
Yield:
8 servings
Level:
Easy

Ingredients

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.

IDEAS YOU'LL LOVE

Watermelon and Arugula Salad

Recipe courtesy of Ina Garten

Warm Mushroom Salad

Recipe courtesy of Ina Garten

Mac and Cheddar Cheese with Chicken and Broccoli

Recipe courtesy of Rachael Ray

Fresh Mushroom and Parsley Salad

Recipe courtesy of Giada De Laurentiis

Potato Salad

Recipe courtesy of Rachael Ray

Brie-Stuffed Mushrooms

Recipe courtesy of Ree Drummond

Grape Salad

Recipe courtesy of Trisha Yearwood

Tuna Salad

Recipe courtesy of Ina Garten

Chinese Chicken Salad

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking