Mushroom Frittata

• 2 ounces finely grated fresh pecorino Romano cheese (about 1/2 cup)
• 1/4 teaspoon freshly ground black pepper
• 8 large eggs
• 1/2 teaspoon salt, divided
• 1 tablespoon extra-virgin olive oil, divided
• 1 (8-ounce) package sliced mushrooms
• 3/4 cup chopped green onions
• 1/3 cup chopped fresh basil
• 2 cups baby arugula
• 2 teaspoons lemon juice

1. Preheat oven to 350u0b0.
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; saute 6 minutes or until mushrooms brown and most of liquid evaporates. Stir in onions; saute 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 350u0b0 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.

romano cheese, freshly ground black pepper, eggs, salt, extravirgin olive oil, mushrooms, green onions, fresh basil, baby arugula, lemon juice

Taken from www.myrecipes.com/recipe/mushroom-frittata-0 (may not work)