Mushroom and Cheddar Fritatta and Arugula Side Salad

Ingredients

• 4  egg whites 
• 8  eggs 
• 10 ounce mushrooms chopped
• 1 medium onion chopped
• 8 servings salt and pepper black freshly ground
• 1 cup sharp cheddar grated
• 3 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• whisk
• broiler

Directions

1. Preheat the broiler and set the rack about 4 to 5 inches from the heat source.
2. Heat oil in large ovenproof nonstick skillet over medium-high heat.
3. Saute mushrooms until browned, seasoning with salt and pepper.
4. Add onion and saute until tender.
5. Whisk eggs, egg whites, salt, and pepper in a medium bowl.
6. Pour over vegetables in skillet and mix gently. Reduce heat to medium-low, cover skillet, and cook until eggs are set around edges, about 4 to 5 minutes.
7. Sprinkle with cheese and then place skillet under broiler and cook until cheese is melted and just browned, about 2 minutes.
8. Let frittata stand 1 minute before cutting into 8 wedges.
9. Serve with salad on the side.
10. large bunch arugula leaves, washed and dried
11. /4 cup olive oil
12. lemon, juiced
13. grinds black pepper
14. Couple pinches salt
15. Combine all ingredients in a large bowl. Toss to coat leaves with dressing and serve with the frittata.