This is such a fresh, flavorful, light and FAST dish. I cooked this on my lunch break for my mom, and it was done so quickly and was so simple to throw together. The frittata has mushrooms, fresh basil and Pecorino Romano cheese, then you top it with some arugula that’s been tossed in lemon juice and olive oil. I like a lot of arugula, clearly, but you can put a lot less or skip it all together. To me it makes the dish, but I have an arugula obsession.
This is the perfect brunch recipe. I can’t wait to make it again!
From Cooking Light
- 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
- Preheat oven to 350°
- 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; sauté 6 minutes or until mushrooms brown and most of liquid evaporates.
- Stir in onions; sauté 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 350° 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.
- Combine the remaining 1 teaspoon oil, arugula, and lemon juice. Cut the frittata into 6 wedges; top with arugula mixture.