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  • Erika erika@thepotrack.com

Mushroom Frittata with Arugula

There are a few things everyone needs in their culinary wheelhouse. Good soup is one of them. The other is a basic Frittata. Why, because both are a terrific way to clean out your fridge and create something absolutely delicious. For breakfast, lunch or dinner... a frittata is a winner every time.


Ingredients- serves 4-6

6 eggs

½ cup milk (whole milk will create a richer result)

A couple swirls around the pan of olive oil

1/2 pound of your favorite mushrooms

About 1 cup of onions (scallions or leeks would jazz it up but plain ol' onions are fine)

About ½ lb of thin asparagus, cut into bite-sized pieces (or any vegetable hanging in your fridge like zucchini, broccoli or peppers.)

2-3 cloves of garlic

2 oz goat cheese

A handful of arugula

Juice from half a lemon

A couple swirls are olive oil


Instructions

  • Preheat oven to 375°.

  • Crack eggs into a medium sized bowl. Add milk and whisk until completely combined. Set aside until ready to use.

  • Heat olive oil in a 10 inch oven safe skillet like a non-stick pan or a seasoned cast iron pan.

  • Add sliced mushrooms to the oiled pan and cook until lightly browned. Salt and pepper to taste and set aside on a platter.

  • Add onions and asparagus to the same pan pan and cook a few minutes. Add minced garlic and cook for an additional 2 minutes or until onions are soft and asparagus is just beginning to become tender and are still bright green. Salt and Pepper to taste.

  • Combine the mushrooms with the asparagus mixture.

  • Pour egg mixture over vegetables and give the eggs a quick stir.

  • Cook frittata for two minutes on stovetop. DO NOT STIR. Place the frittata in the preheated oven uncovered. Cook for 15 minutes or until the eggs are just set.

  • Remove the frittata from the oven and let sit for about five minutes.

  • When ready to serve, toss arugula with lemon juice and olive oil. Season the greens lightly with salt and fresh cracked pepper.

  • Crumble goat cheese over the frittata and top with arugula salad. Served hot, cold, or in between... this dish is a winner!

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