Arugula Portobello Frittata
Skip the traditional quiches, which tend to be loaded with excess fat and calories. Opt for this extremely light, nutritious and flavorful frittata instead.
salt and pepper to taste
1 teaspoon butter
1 teaspoon olive oil
1/4 cup chopped onion
1 cup rinsed and chopped Portobello mushrooms
5 ounces arugula leaves (1 bag prewashed or about 7 cups)
1/2 cup shredded cheese, we used sheep’s milk cheese but Fontina works deliciously
Whisk eggs together in a medium size bowl and season with salt and pepper if desired.
Heat butter and oil over medium heat in a well-seasoned cast iron skillet. Add onion and mushrooms to skillet and stir-fry until onions begin to turn translucent and mushrooms are starting to “sweat,” about 3 minutes. Add arugula and continue to stir-fry until arugula is completely wilted and the entire mixture is evenly distributed over the bottom of the skillet.
Preheat oven to broil.
Whisk shredded cheese into scrambled eggs. Pour this egg-cheese mixture over the arugula mixture so that the vegetables are covered. Cook on the stovetop over medium heat for another 5 minutes.
Finish cooking the frittata under the broiler for an additional 2 to 3 minutes until the top of the frittata is beginning to turn golden and the egg is fully cooked through.
Per Serving: 104 Calories; 7g Fat (2 g saturated); 8g Protein; 4g Carbohydrate; 1g Dietary Fiber; 214mg Cholesterol; 85mg Sodium.