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
If the top of your frittata is not getting done, put a lid over it and should cook the top quick.