Mushroom Frittata Topped with Arugula and Bacon
Ingredients
- 8 slices bacon
- 1 (8-oz) pkg sliced baby portobello mushrooms
- 8 large eggs, beaten
- ½ tsp salt
- ½ tsp pepper
- 1 (5-oz) pkg baby arugula
- 2 Tbsp olive oil
- 1 Tbsp red wine vinegar
Instructions
- Preheat broiler. Cook bacon, in batches, in an ovenproof 10-inch skillet over medium-high heat 6 to 8 minutes or until crisp. Remove from skillet, reserving 2 Tbsp drippings in skillet. Crumble bacon.
- Add mushrooms; cook 5 to 6 minutes or until browned. Reduce heat to medium. Whisk together eggs and ½ tsp each salt and pepper. Add egg mixture to skillet; stir quickly.
- Cook, without stirring, until eggs begin to set. Sprinkle with bacon. Transfer to oven; broil 3 to 4 minutes or until golden and firm.
- Combine arugula, bacon, oil, vinegar, and salt and pepper to taste; toss. Top frittata with arugula before serving.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
520
|
520
|
| Fat (g) | 45 | 45 |
| Sat. Fat (g) | 14 | 14 |
| Protein (g) | 22 | 22 |
| Carb (g) | 5 | 5 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 827 | 827 |
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