Mushroom, Onion & Mozzarella Frittata with Lemony Arugula

[Sincerely-Food-Chef]

Ingredients

• 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

Instructions

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!