Mushroom and Cheddar Fritatta and Arugula Side Salad

1. 1

   Preheat the broiler and set the rack about 4 to 5 inches from the heat source.

2. 2

   Heat oil in large ovenproof nonstick skillet over medium-high heat.

3. 3

   Saute mushrooms until browned, seasoning with salt and pepper.

4. 4

   Add onion and saute until tender.

5. 5

   Whisk eggs, egg whites, salt, and pepper in a medium bowl.

6. 6

   Pour over vegetables in skillet and mix gently.

7. 7

   Reduce heat to medium-low, cover skillet, and cook until eggs are set around edges, about 4 to 5 minutes.

8. 8

   Sprinkle with cheese and then place skillet under broiler and cook until cheese is melted and just browned, about 2 minutes.

9. 9

   Let frittata stand 1 minute before cutting into 8 wedges.

10. 10

    Serve with salad on the side.

11. 11

    1 large bunch arugula leaves, washed and dried

12. 12

    1/4 cup olive oil

13. 13

    1 lemon, juiced

14. 14

    10 grinds black pepper

15. 15

    Couple pinches salt

16. 16

    Combine all ingredients in a large bowl.

17. 17

    Toss to coat leaves with dressing and serve with the frittata.

* Per serving · 4 servings · Values may vary.

No additional tips available.