Breakfast

Mushroom and Arugula Frittatta is for Breakfast.

Mushroom and Arugula Frittatta takes several minutes to prepare.

Mushroom and Arugula Frittatta takes several minutes to cook.

Mushroom and Arugula Frittatta makes 4 servings.

The ingredients for Mushroom and Arugula Frittatta are:

8 whole eggs
8 egg whites
1T salted butter
3 cup fresh arugula
1 cup sliced mushrooms
2T chopped chives
2T chopped fresh rosemary
Olive Oil Spray

Here is how you make Mushroom and Arugula Frittatta:

Heat oven to 350 and spray 9x9 pan with Olive Oil sprayMelt butter in pan over medium high heat and then sautee mushrooms in butter. Once mushrooms are nearly cooked, add the arugula and cook stirring frequently until wilted. In the mean time, beat the eggs with the fresh chives and rosemary.Add the mushrooms and arugula to the egg mixture and stir gently until combined, then add to baking dish. Bake at 350 for 30 minutes.Serve with fresh fruit (not included in nutrition calculation)Serving Size:?Makes 4 servings

The nutritional information for Mushroom and Arugula Frittatta is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 211.1

• Total Fat: 12.8 g
• Cholesterol: 379.7 mg
• Sodium: 277.2 mg
• Total Carbs: 2.3 g
• Dietary Fiber: 0.5 g
• Protein: 20.8 g

The dietary needs meet for Mushroom and Arugula Frittatta is Low Carb