Ingredients
Serves 6
Serving Size: 1 Wedge
6 eggs, or equivalent egg substitute
1/2 cup 2% milk
2 teaspoons olive oil
8 oz. cremini mushrooms, cleaned and sliced
1/4 teaspoon kosher salt, divided
2 small leeks, white and light green part only, well-rinsed and sliced into thin half moons (about 1 cup)
1/2 bunch of thin asparagus, cut into bite-sized pieces, about 1/2 lb
2-3 cloves of garlic
2 oz. goat cheese
1 cup arugula
1/2 teaspoon fresh lemon juice
Freshly ground black pepper
Directions
1. Preheat oven to 375°.
2. Whisk eggs and milk until completely combined.
3. In a 10” pan, heat olive oil and cook sliced mushrooms on stove, without stirring, for 5 minutes. Stir, sprinkle with 1/8 tsp. of salt and a few grinds of pepper and cook until well-browned (3-5 min.), stirring as needed. Set mushrooms aside.
4. Add leeks and asparagus to the hot pan and cook for 4 minutes. Add garlic and cook for an additional 2 minutes or until leeks are soft and asparagus is just tender. Season with 1/8 tsp. salt and a few grinds of pepper.
5. Stir mushrooms into the asparagus mixture. Pour egg mixture over vegetables and stir.
6. Cook frittata for 2 minutes, without stirring, then place pan in the oven. Cook for 15 minutes or until the eggs are just set. Let rest for 5 minutes before removing from the pan.
7. Toss arugula with lemon juice. Crumble goat cheese over the frittata and top with lemony arugula, leaving any remaining lemon juice behind. Serve hot, room temperature or even cold.
NUTRITIONAL INFORMATION: SERVING SIZE: 1 WEDGE CALORIES 148; TOTAL FAT 9G; SATURATED FAT 3G; SODIUM 185MG; MONOUNSATURATED FAT 3G; POLYUNSATURATED FAT 1G; TRANS FAT 0G; CHOLESTEROL 196MG; POTASSIUM 360MG; TOTAL CARBOHYDRATE 8G; DIETARY FIBER 1G; SUGARS 3G; PROTEIN 10G.
