Save Recipe Print
Mushroom and Cheddar Fritatta and Arugula Side Salad
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
8 servings
Level:
Easy
Total:
35 min
Prep:
15 min
Cook:
20 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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Cheddar Bacon Wedge Salad

Recipe courtesy of Ree Drummond

Beet and Goat Cheese Arugula Salad

Recipe courtesy of Giada De Laurentiis

Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

Recipe courtesy of Tyler Florence

Lemon Parmesan Chicken with Arugula Salad Topping

Recipe courtesy of Ina Garten

Beef and Cheddar Casserole

Recipe courtesy of Food Network Kitchen

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories