Name: Mushroom, Onion & Mozzarella Frittata with Lemony Arugula
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby arugula; 0.68 kg cremini mushrooms; 18 eggs; 3 cloves garlic; 1 ½ lemons; 1 ½ (227 g) blocks mozzarella cheese; 1 ½ medium yellow onions; black pepper; extra virgin olive oil; pure maple syrup; salt; thyme, dried

Mushroom, Onion & Mozzarella Frittata with Lemony ArugulaMushroom, Onion & Mozzarella Frittata with Lemony Arugula — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby arugula

0.68 kg cremini mushrooms

18 eggs

3 cloves garlic

1 ½ lemons

1 ½ (227 g) blocks mozzarella cheese

1 ½ medium yellow onions

black pepper

extra virgin olive oil

pure maple syrup

salt

thyme, dried

Instructions

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Peel and small dice onions; peel and mince garlic. Transfer both to a large bowl.

Thinly slice the mushrooms.

Preheat a large ovenproof skillet over medium heat.

Once the skillet is hot, add oil and swirl to coat the bottom.

Add onion and garlic to the skillet and cook, stirring occasionally, until softened, about 5 minutes. Reserve bowl for later.

Increase heat to medium-high and add mushrooms; season with salt and thyme. Cook, stirring occasionally, until mushrooms are softened and liquid has evaporated, about 10-12 minutes.

Meanwhile, roughly grate the cheese.

Combine eggs, half the cheese, salt, and pepper in the reserved bowl; whisk to combine.

Preheat oven to broil on high.

Spread the mushrooms evenly in the skillet. Reduce heat to medium-low and pour in the egg mixture. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm but the top is still runny, 5-7 minutes.

Sprinkle remaining cheese over the frittata. Place skillet in the oven until the top is set, 2-3 minutes.

Meanwhile, juice the lemons into a large salad bowl. Add oil, maple syrup, salt, and pepper; whisk to combine the dressing. Add arugula and toss to combine the salad.

To serve, cut frittata into wedges and place on plates; top with arugula and enjoy!

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