ingredients
2 ounces finely grated fresh pecorino Romano cheese
¼ t freshly ground pepper
8 large eggs
½ t salt, divided
1 T olive oil, divided
1 (8-ounce) package of sliced mushrooms
¾ cup chopped green onions
1/3 cup chopped fresh basil
2 cups baby arugula
2 t lemon juice
directions
Preheat the oven to 3500 F. Combine the first 3 ingredients; add ¼ t salt, stirring with a whisk.
Heat a 10-inch ovenproof skillet over medium-high heat. Add 2 t of oil and swirl to coat. Add mushrooms and remaining ¼ t of salt. Sauté 6 minutes or until mushrooms brown. Stir in the green onions and sauté for 2 minutes.
Reduce the heat to medium. Add the egg mixture and the basil to the pan, stirring gently to evenly distribute the vegetable mixture. Cook 5 minutes or until the eggs are partially set.
Place the pan in the oven. Bake for 7 minutes or until the eggs are cooked through and the top is lightly browned.
Remove the pan from the oven and let stand for 5 minutes. Run a spatula around the edge and under the frittata to loosen it from the pan. Slide the frittata onto a plate or cutting board.
Combine the remaining 1t of oil, arugula and lemon juice. Cut the frittata into 6 wedges and top with arugula mixture.
(Adapted from a recipe found in Cooking Light, January/February, 2013)