2 garlic cloves, minced
1 Tbsp extra virgin olive oil
2 large (2" diameter) white mushrooms, diced
3 cups arugula
3 large eggs
1/4 tsp salt
1/4 tsp black pepper
1/8 lb fontina cheese, shredded or thinly sliced
1. Preheat broiler.
2. In an ovenproof skillet, sautee garlic in olive oil until golden, 2 minutes. Discard garlic.
3. Add mushrooms and cook 1 minute. Add arugula and cook for another 2 minutes with lid on the pan until wilted.
4. Whisk together eggs, salt, and pepper, then pour over arugula in skillet and cook, undisturbed, over moderate heat until almost set, 5 to 6 minutes. Sprinkle cheese evenly on top and broil 4 to 5 inches from heat until eggs are set and cheese is melted, 3 minutes.
| Yield: | 3 servings | |||||
| Prep Time: | 0 hr 5 mins | |||||
| Cook Time: | 0 hr 10 mins | |||||
| Ready In: | 0 hr 10 mins | |||||
| Category: | Breakfast | |||||
| Main Ingredient: | Eggs | |||||
| Cooking Method: | Frying |
|||||
| Special Diet: | Low Calories | Low Carb | Low Fat | One Pot Meal | Organic | Vegetarian |
| Recipe Tags: | omlette | frittata | breakfast | |||
Chef's Note & Story
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