Mushroom Frittata

Name: Mushroom Frittata
Prep time: 28 min
Cook time: 28 min
Total time: 28 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters baby arugula; 0 teaspoons freshly ground black pepper; 8 larges eggs; 79 milliliters chopped fresh basil; 177 milliliters chopped green onions; 2 teaspoons lemon juice; 227 grams package sliced mushrooms; 1 Tbsp extra-virgin olive oil, divided; 118 milliliters ounces finely grated fresh pecorino Romano cheese (about; 1 teaspoons salt, divided

You can never have too many morn meal recipes, so give Mushroom Frittatan a try. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 6. Watching your figure? This gluten free, primal, and vegetarian recipe has 152 calories, 12g of protein, and 10g of fat per serving. Head to the store and pick up baby arugula, salt, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes around 28 minutes.

Instructions

Preheat oven to 35

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Oven

Combine first 3 ingredients; add 1/4 teaspoon salt, stirring with a whisk.

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Salt

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Whisk

Heat a 10-inch ovenproof skillet over medium-high heat.

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Frying Pan

Add 2 teaspoons oil; swirl to coat.

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Cooking Oil

Add mushrooms and remaining 1/4 teaspoon salt; saut 6 minutes or until mushrooms brown and most of liquid evaporates. Stir in onions; saut 2 minutes. Reduce heat to medium.

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Mushrooms

Onion

Salt

Add egg mixture and basil to pan, stirring gently to evenly distribute vegetable mixture; cook 5 minutes or until eggs are partially set.

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Vegetable

Basil

Egg

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Frying Pan

Place pan in oven.

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Oven

Frying Pan

Bake at 350 for 7 minutes or until eggs are cooked through and top is lightly browned.

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Egg

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Oven

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.

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Cutting Board