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Mushroom Frittata

recipe 20 min
Total 159 Kcal 13 g protein 3 g carbs 11 g fat

Ingredients for serving

  • 0 g Salt, table 0.17 x dash (0g)
  • 0 g Spices, pepper, black 0.17 x dash (0g)
  • 9.3 g Pecorino Romano 0.33 x 1 oz (28g)
  • 1.7 g Lemon juice, raw 0.33 x wedge yields (5g)
  • 3.3 g Arugula, raw 0.33 x cup (10g)
  • 0.3 g Basil, fresh 0.04 x cup leaves, whole (6g)
  • 35 g Mushrooms, white, raw 0.5 x cup, pieces or slices (70g)
  • 1.6 g Oil, olive, salad or cooking 0.13 x tablespoon (13g)
  • 18.8 g Chopped Green Onions 0.13 x 1 cup (150g)
  • 66.7 g Egg, whole, raw, fresh 1.33 x large (50g)

Instructions

  • Set the oven temperature to 350 degrees Fahrenheit / 175 degrees Celsius.
  • Mix Pecorino Romano cheese, salt, black pepper and eggs in a bowl. Keep it aside.
  • Heat a little oil in a pan over medium heat. Add mushrooms and a little salt and saute until mushrooms becomes brown. Add onions and saute for a couple of minutes. Now reduce the heat.
  • Add basil and egg mixture to pan. Stir gently to make sure vegetables are evenly distributed. Continue to cook till the eggs are partially set.
  • Now place the pan in the oven and bake at the set temperature till the mixture is cooked and top is lightly browned. Remove the mixture and keep it aside for a few minutes.
  • Mix arugula, 1 tsp oil and lemon juice in a separate bowl. Once this is done, cut frittata into 6 wedges and top with arugula mixture. Serve immediately.

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