Mushroom Frittata

Ingredients

• 2 cups baby arugula 
• 0.3 teaspoon pepper black freshly ground
• 8 large eggs 
• 0.3 cup basil fresh chopped
• 0.8 cup green onions chopped
• 2 teaspoons juice of lemon 
• 8 ounce mushrooms sliced
• 1 tablespoon olive oil extra-virgin divided
• 0.5 cup pecorino romano cheese fresh finely grated
• 0.5 teaspoon salt divided

Equipment

• frying pan
• oven
• whisk
• spatula
• cutting board

Directions

1. Preheat oven to 35
2. Combine first 3 ingredients; add 1/4 teaspoon salt, stirring with a whisk.
3. Heat a 10-inch ovenproof skillet over medium-high heat.
4. Add 2 teaspoons oil; swirl to coat.
5. Add mushrooms and remaining 1/4 teaspoon salt; saut 6 minutes or until mushrooms brown and most of liquid evaporates. Stir in onions; saut 2 minutes. Reduce heat to medium.
6. Add egg mixture and basil to pan, stirring gently to evenly distribute vegetable mixture; cook 5 minutes or until eggs are partially set.
7. Place pan in oven.
8. Bake at 350 for 7 minutes or until eggs are cooked through and top is lightly browned.
9. Remove pan from oven; let stand 5 minutes. Run a spatula around edge and under frittata to loosen from pan; slide frittata onto a plate or cutting board.
10. Combine the remaining 1 teaspoon oil, arugula, and lemon juice.
11. Cut the frittata into 6 wedges; top with arugula mixture.