Mushroom and Cheddar Fritatta and Arugula Side Salad
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 143
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 9
- Cholesterol
- 163
- Sodium
- 266
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
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.