Ingredients

• 3 tablespoons vegetable oil
• 1 (10-ounce) package mushrooms, chopped
• Salt and freshly ground black pepper
• 1 medium onion, chopped
• 8 eggs
• 4 egg whites
• 1 cup grated sharp Cheddar
• Arugula Salad, recipe follows

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Instructions

1. Preheat the broiler and set the rack about 4 to 5 inches from the heat source.
2. Heat oil in large ovenproof nonstick skillet over medium-high heat. Saute mushrooms until browned, seasoning with salt and pepper. Add onion and saute until tender.
3. Whisk eggs, egg whites, salt, and pepper in a medium bowl. Pour over vegetables in skillet and mix gently. Reduce heat to medium-low, cover skillet, and cook until eggs are set around edges, about 4 to 5 minutes. Sprinkle with cheese and then place skillet under broiler and cook until cheese is melted and just browned, about 2 minutes. Let frittata stand 1 minute before cutting into 8 wedges. Serve with salad on the side.
4. Arugula Salad:
5. 1 large bunch arugula leaves, washed and dried
6. 1/4 cup olive oil
7. 1 lemon, juiced
8. 10 grinds black pepper
9. Couple pinches salt
10. Combine all ingredients in a large bowl. Toss to coat leaves with dressing and serve with the frittata.