Mushroom Frittata

(from Cooking Light magazine)

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Serves 6 Cook Time 30 minutes

2 oz finely grated fresh pecorino Romano cheese (about 1/2 cup)
1/4 tsp freshly ground black pepper
8 large eggs
1/2 tsp salt, divided
1 tbsp extra-virgin olive oil, divided
1 (8-oz) package sliced mushrooms
3/4 c chopped green onions
1/3 c chopped fresh basil
2 c baby arugula
2 tsp lemon juice


  1. Preheat oven to 350°.
  2. Combine first 3 ingredients; add 1/4 teaspoon salt, stirring with a whisk. Heat a 10-inch ovenproof skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add mushrooms and remaining 1/4 teaspoon salt; sauté 6 minutes or until mushrooms brown and most of liquid evaporates. Stir in onions; sauté 2 minutes. Reduce heat to medium. Add egg mixture and basil to pan, stirring gently to evenly distribute vegetable mixture; cook 5 minutes or until eggs are partially set. Place pan in oven. Bake at 350° for 7 minutes or until eggs are cooked through and top is lightly browned. Remove pan from oven; let stand 5 minutes. Run a spatula around edge and under frittata to loosen from pan; slide frittata onto a plate or cutting board.
  3. Combine the remaining 1 teaspoon oil, arugula, and lemon juice. Cut the frittata into 6 wedges; top with arugula mixture

Nutrional Info: Calories 145, Fat 8.7g, Protein 10.1g, Carbohydrates 4.2g, Sodium 352 mg

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Metabolic Recipes

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