Mushroom and Cheddar Fritatta and Arugula Side Salad

By á-49363

Ingredients

• Arugula Salad:
• 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
• 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

Preparation

Step 1

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.