Tuesday, September 10, 2013

Arugula and Mushroom Frittata

This is a perfect way to start any day! Give this protein packed, simple recipe a try!



5 eggs
1 tbsp olive oil
1/2 cup arugula
1 cup sliced baby bella mushrooms
1/2 cup Gorgonzola cheese
1/4 cup milk
Salt and pepper to taste

Preheat oven to 375 degrees. Saute the arugula and mushrooms in olive oil, salt and pepper. Whisk the eggs and milk in a bowl and once the vegetables are softened pour the eggs into the pan. Generously sprinkle the Gorgonzola over the eggs and transfer the pan to the oven. Bake for about 15 minutes until the eggs are fluffy and golden. Let the frittata rest a minute before serving. For a refreshing kick I paired this simple and healthy breakfast with a vitamin rich pink grapefruit

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