Mushroom & Arugula Frittatta

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Nutritional Info
  • 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

View full nutritional breakdown of Mushroom & Arugula Frittatta calories by ingredient
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Cook once and eat breakfast for 4 days! Cook once and eat breakfast for 4 days!
Number of Servings: 4


    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


Heat oven to 350 and spray 9x9 pan with Olive Oil spray

Melt 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

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