Mushroom Frittata Recipe

Name: Mushroom Frittata
Yield: 4 servings
Cuisine: American
Ingredients: 2 ounces finely grated fresh pecorino Romano cheese (about 1/2 cup); 1/4 teaspoon freshly ground black pepper; 8 large eggs; 1/2 teaspoon salt, divided; 1 tablespoon extra-virgin olive oil, divided; 1 (8-ounce) package sliced mushrooms; 3/4 cup chopped green onions; 1/3 cup chopped fresh basil; 2 cups baby arugula; 2 teaspoons lemon juice

Servings: persons

2 ounces finely grated fresh pecorino Romano cheese (about 1/2 cup)
1/4 teaspoon freshly ground black pepper
8 large eggs
1/2 teaspoon salt, divided
1 tablespoon extra-virgin olive oil, divided
1 (8-ounce) package sliced mushrooms
3/4 cup chopped green onions
1/3 cup chopped fresh basil
2 cups baby arugula
2 teaspoons lemon juice

1
Preheat oven to 350u00b0.
2
Combine first 3 ingredients; add 1/4 teaspoon salt, stirring with a whisk. Heat a 10-inch ovenproof skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add mushrooms and remaining 1/4 teaspoon salt; saute 6 minutes or until mushrooms brown and most of liquid evaporates. Stir in onions; saute 2 minutes. Reduce heat to medium. Add egg mixture and basil to pan, stirring gently to evenly distribute vegetable mixture; cook 5 minutes or until eggs are partially set. Place pan in oven. Bake at 350u00b0 for 7 minutes or until eggs are cooked through and top is lightly browned. Remove pan from oven; let stand 5 minutes. Run a spatula around edge and under frittata to loosen from pan; slide frittata onto a plate or cutting board.
3
Combine the remaining 1 teaspoon oil, arugula, and lemon juice. Cut the frittata into 6 wedges; top with arugula mixture.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 ounces finely grated fresh pecorino Romano cheese (about 1/2 cup), 1/4 teaspoon freshly ground black pepper, 8 large eggs, 1/2 teaspoon salt, divided, and more.

Yes, Mushroom Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Frittata

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