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
- Preheat oven to 350°.
- 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.
- 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.
Metabolic Medical Center