Mushroom and Cheddar Fritatta and Arugula Side Salad
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.
Recipe courtesy Dave Lieberman
Recipe courtesy of Bobby Flay
Recipe courtesy of Rachael Ray
Recipe courtesy of Dave Lieberman