There’s a joke my partner and I have about Frittatas from Modern Family, when a friend visits one of the couples (PAM: “I look forward to your frittata.” CAM: “Why? Are you visiting us in 2008?”) that makes us laugh every time. I get it that frittatas are old news, but they are still delicious to me. The thing about frittatas is that if they are done right they are crazy healthy. I always believe in starting the day with a protein filled breakfast and eggs are a great way to do it.
Frittatas are basically omelets for the lazy, you can put what you want in them, and they are low in calories. My favorite mix is shiitake mushrooms, red peppers & garlic. Simple, quick and delicious.
The Arugula salad on this Frittata add that classy pop you are looking for and mixed with a cup of coffee you have that perfect morning. Here is my one warning about this recipe, it is shockingly filling, even with only two eggs per person. This is only a 2 person version, but it is easy to add more people, just keep adding two eggs.
Mushroom Frittata with a Lemon Arugula Salad
Equipment
- 1 Bowl
- 1 Whisk
- 1 Nonstick Pan
- 1 Spatula
Ingredients
Mushroom Frittata
- ½ tbsp salted butter
- 1 tbsp milk
- 2 eggs
- 4 sliced fresh Shiitake mushrooms
- ½ red bell pepper (sliced)
- 1 clove garlic
- salt & pepper (to taste)
Lemon Arugula Salad
- 2 handfuls arugula
- ½ lemon (juiced)
- olive oil
- salt
Instructions
- Crack the eggs in a bowl. Add the milk, season with salt and pepper.1 tbsp milk, 2 eggs, salt & pepper
- Whisk eggs until smooth and consistent (about one minute).
- In a nonstick pan, heat the salted butter on medium low heat½ tbsp salted butter
- Sauté the mushrooms in the butter until they start releasing their liquid, about 5 minutes.4 sliced fresh Shiitake mushrooms
- Add the red bell pepper and sauté until it starts to soften (about 5 minutes).½ red bell pepper
- Add the garlic and cook for 2 minutes.1 clove garlic
- Add the eggs and cook till done. Do not stir at this point! You can lift the sides with a spatula and move the eggs around the pan to get the fully done and consistent.
- While eggs are cooking, toss the arugula with a very light drizzle of olive oil, the lemon juice and salt.2 handfuls arugula, ½ lemon, olive oil, salt
- When the eggs are fully cooked, remove eggs from pan and put on plate. Top with arugula salad. Enjoy!
Notes
What??? A super attractive breakfast cat? Of course!
