Mushroom and Cheddar Fritatta and Arugula Side Salad

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Very easy and tasty dish. I like the fact that very few ingredients were required to make such hearty dish.

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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.

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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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Such a dynamite recipe. A cook's dream. Can be varied in so many ways, but was awesome with just mushroom and cheddar. I had to add some crispy bacon and some sliced green onions before putting under the broiler. Its to die for!! I also used a purple onion which gave it a slightly sweet taste. Paired it with spring greens, avocado and tomato andh his dressing. The only word that comes to mind is: DIVINE!!!

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This was a great quick dinner. Could easily modify by changing the cheese and veggies.

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This was REALLY good. Very simple to make and incredibly tasty. Everyone loved it, especially my 5 year old.

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It was so easy to make and so yummy. I am going to try it again with zucchini and parm.

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Very easy to prepare and just delicious!!

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Finally, I have found a successful technique for cooking a frittata. Every other recipe I have tried, the frittata was over or undercooked. Thanks.

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This recipe is perfect for unexpected guests. The prep is quick and easy. Best of all, it's a real crowd pleaser!