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Ambassador [Associate]
Ambassador [Associate]
  • 539 calories
  • 35 min
  • 4 servings


  • 1 (5 oz) pkg baby arugula
  • 1 lb cremini mushrooms
  • 12 eggs
  • 2 cloves garlic
  • 1 lemon
  • 1 (8 oz) block mozzarella cheese
  • 1 medium yellow onion
  • black pepper
  • extra virgin olive oil
  • pure maple syrup
  • salt
  • thyme, dried


  1. Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
    • 1 lb cremini mushrooms
    • 1 lemon
    • 1 (5 oz) 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 (8 oz) 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!

Nutrition per Serving

Net Carbs


  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • grater
  • measuring spoons
  • mixing bowls
  • oven mitts
  • spatula
  • stainless steel or cast iron skillet
  • tongs
  • whisk or fork