I was so happy to see this month's Cooking Light technique column focusing on mastering the omelet. How perfect that the column featured a mushroom frittata recipe - I had been hankering to make a frittata, and just so happened to have some mushrooms on hand.  It was delicious paired with some roasted potatoes (sweet and russet) and steamed asparagus. The arugula topping was a nice touch. 

Mushroom Frittata

Ingredients

• 2 ounces finely grated fresh pecorino Romano cheese (about 1/2 cup)
• 1/4 teaspoon freshly ground black pepper 
• 8 large eggs 
• 1/2 teaspoon salt, divided 
• 1 tablespoon extra-virgin olive oil, divided 
• 1 (8-ounce) package sliced mushrooms 
• 3/4 cup chopped green onions
• 1/3 cup chopped fresh basil
• 2 cups baby arugula 
• 2 teaspoons lemon juice 

Preparation

1. 1. Preheat oven to 350°.
2. 2. Combine first 3 ingredients; add 1/4 teaspoon salt, stirring with a whisk. Heat a 10-inch ovenproof skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add mushrooms and remaining 1/4 teaspoon salt; sauté 6 minutes or until mushrooms brown and most of liquid evaporates. Stir in onions; sauté 2 minutes. Reduce heat to medium. Add egg mixture and basil to pan, stirring gently to evenly distribute vegetable mixture; cook 5 minutes or until eggs are partially set. Place pan in oven. Bake at 350° for 7 minutes or until eggs are cooked through and top is lightly browned. 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.
3. 3. Combine the remaining 1 teaspoon oil, arugula, and lemon juice. Cut the frittata into 6 wedges; top with arugula mixture.

David Bonom, Cooking Light 
JANUARY 2013