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Mushroom, Onion & Mozzarella Frittata with Lemony Arugula.

  • 1 (142 g) pkg
    baby arugula
  • 0.45 kg
    cremini mushrooms
  • 12
    eggs
  • 2 cloves
    garlic
  • 1
    lemon
  • 1 (227 g) block
    mozzarella cheese
  • 1 medium
    yellow onion
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    pure maple syrup
  •  
    salt
  •  
    thyme
  • 1
    Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
    0.45 kg cremini mushrooms
    1 lemon
    1 (142 g) pkg baby arugula
  • 2
    Peel and small dice onion; peel and mince garlic. Transfer both to a medium bowl.
    1 medium yellow onion
    2 cloves garlic
  • 3
    Thinly slice the mushrooms.
  • 4
    Preheat a large ovenproof skillet over medium heat.
  • 5
    Once the skillet is hot, add oil and swirl to coat the bottom.
    2 tbsp extra virgin olive oil
  • 6
    Add onion and garlic to the skillet and cook, stirring occasionally, until softened, about 4 minutes. Reserve bowl for later.
  • 7
    Increase heat to medium-high and add mushrooms; season with salt and thyme. Cook, stirring occasionally, until mushrooms are softened and liquid has evaporated, about 8-10 minutes.
    ½ tsp salt
    ½ tsp thyme
  • 8
    Meanwhile, roughly grate the cheese.
    1 (227 g) block mozzarella cheese
  • 9
    Combine eggs, half the cheese, salt, and pepper in the reserved bowl; whisk to combine.
    12 eggs
    ½ tsp salt
    ⅛ tsp black pepper
  • 10
    Preheat oven to broil on high.
  • 11
    Spread the mushrooms evenly in the skillet. Reduce heat to medium-low and pour in the egg mixture. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm but the top is still runny, 5-7 minutes.
  • 12
    Sprinkle remaining cheese over the frittata. Place skillet in the oven until the top is set, 2-3 minutes.
  • 13
    Meanwhile, juice the lemon into a medium salad bowl. Add oil, maple syrup, salt, and pepper; whisk to combine the dressing. Add arugula and toss to combine the salad.
    2 tbsp extra virgin olive oil
    2 tsp pure maple syrup
    ½ tsp salt
    ¼ tsp black pepper
  • 14
    To serve, cut frittata into wedges and place on plates; top with arugula and enjoy!