| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 143 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 163 mg |
| Sodium | 266 mg |
Reviews
Very easy and tasty dish. I like the fact that very few ingredients were required to make such hearty dish.
Gaps in detail and procedure could make this an exercise in scrambled eggs
-or worse for a novice cook expecting the “easy” designation. .
Re: “Large non-stick skillet”. A 10″ 12″ or 18″ skillet may be chosen, for greatly differing results, cooking times, size and thickness of slices. In an 18″ or larger pan, these slices will turn out like rubber pizza. Also, is this to be cut into pieces “inside” the “non stick skillet” or first transfered to a cutting board and with what tips in doing so? The arugula salad may be a paltry afterthought.
-or worse for a novice cook expecting the “easy” designation. .
Re: “Large non-stick skillet”. A 10″ 12″ or 18″ skillet may be chosen, for greatly differing results, cooking times, size and thickness of slices. In an 18″ or larger pan, these slices will turn out like rubber pizza. Also, is this to be cut into pieces “inside” the “non stick skillet” or first transfered to a cutting board and with what tips in doing so? The arugula salad may be a paltry afterthought.
I liked the recipe but only had extra sharp aged Tillamook available so it ended up masking the flavor of the mushrooms.
When I make this again I won’t be using extra sharp.
Such a dynamite recipe. A cook’s dream. Can be varied in so many ways, but was awesome with just mushroom and cheddar. I had to add some crispy bacon and some sliced green onions before putting under the broiler. Its to die for!! I also used a purple onion which gave it a slightly sweet taste. Paired it with spring greens, avocado and tomato andh his dressing. The only word that comes to mind is: DIVINE!!!
This was a great quick dinner. Could easily modify by changing the cheese and veggies.
This was REALLY good. Very simple to make and incredibly tasty. Everyone loved it, especially my 5 year old.
It was so easy to make and so yummy. I am going to try it again with zucchini and parm.
Very easy to prepare and just delicious!!
Finally, I have found a successful technique for cooking a frittata. Every other recipe I have tried, the frittata was over or undercooked. Thanks.
This recipe is perfect for unexpected guests. The prep is quick and easy. Best of all, it’s a real crowd pleaser!