Photo: Mushroom and Cheddar Fritatta and Arugula Side Salad Recipe
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
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
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By hertzmartin
on February 16, 2011
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Very easy and tasty dish. I like the fact that very few ingredients were required to make such hearty dish.
By ifromjupiter_12...
richmond, 86
on May 23, 2010
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Gaps in detail and procedure could make this an exercise in scrambled eggs
-or worse for a novice cook expecting the "easy" designation. .
Re: "Large non-stick skillet". A 10" 12" or 18" skillet may be chosen, for greatly differing results, cooking times, size and thickness of slices. In an 18" or larger pan, these slices will turn out like rubber pizza. Also, is this to be cut into pieces "inside" the "non stick skillet" or first transfered to a cutting board and with what tips in doing so? The arugula salad may be a paltry afterthought.
By margaret_reimer...
Boise, 51
on January 06, 2010
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I liked the recipe but only had extra sharp aged Tillamook available so it ended up masking the flavor of the mushrooms.
When I make this again I won't be using extra sharp.
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