Egg White and Herbed Mushroom Fritatta with Arugula Salad

There is something magical about the French pairing of eggs and salad. The brightness of the salad cuts the richness of the eggs in a way that is delicious and satisfying. Roasting the vegetables before adding them to the egg mixture makes sure they are extra flavorful and don't water down the fritatta. This recipe is lightened up with egg whites and fat free cheese; however the herbs and the vegetables add so much flavor, you will never miss the calories.

Egg White and Herbed Mushroom Fritatta with Arugula Salad

10 Egg Whites
6 Slices of turkey bacon, diced
1/2 Teaspoon of chopped fresh chives
1/2 Teaspoon of chopped fresh rosemary
1/2 Teaspoon of chopped fresh oregano
2 Cloves of minced garlic
1 Pinch of red pepper flakes
1 Pint of baby Portabella mushrooms, quartered
1 Cup of Cherry tomatoes
1 Cup of fat free feta cheese
1/3 Cup of milk
1/4 Cup of olive oil, plus a 1 tablespoon
Juice of 1 lemon
2 Cups baby arugula
1/3 Cup grated Parmesan cheese
Cooking Spray
Salt
Pepper
1 12 inch non-stick pan

Less Water and More Flavor than
 Button Mushrooms

Heat the oven to 450 degrees and line a cookie sheet with foil. Quarter mushroom and place in a bowl add the chives, rosemary, oregano, garlic and olive oil. Season generously with salt and pepper and mix well. Pour out the mushrooms onto the cookie sheet and roast in the oven for 10 minutes (save the bowl to prepare your egg whites). After 10 minutes, remove the mushrooms from the oven and add the cherry tomatoes to the pan. Roast mushrooms and tomatoes another 5 minutes, or until the tomatoes begin to split. Remove from oven and set aside. Do not turn off the oven.

Cooked and Ready to Slice

While your vegetables are roasting, drizzle a tablespoon of olive oil into you pan and fry your bacon until crispy. Using the "mushroom" bowl, separate your egg whites and whisk in 1/4 cup of milk. Spray the pan with a bit of non-stick spray and pour in your egg whites over the bacon. Layer on the mushroom and tomatoes, and cheese and cook on medium for 5-7 minutes, until the bottom is set and can be pulled away from the pan easily. Finish in the oven for another 5 minutes until the mixture is set and the cheese is melty. Remove from the oven and let set up another 2-3 minutes.

To make the salad toss the arugula with lemon juice, a drizzle of olive oil and salt and pepper.

Serve Along Side a Glass of
White Wine for
 Brunch or a Light Dinner

Use a spatula to slide the fritatta onto a cutting board and slice into 4 wedges. Sprinkle with Parmesan cheese and top with arugula salad.

Serves 4

Cooks Note: For easy slicing, use a pizza cutter to slice the frittata. For a thicker fritatta use an 8 inch skillet