Egg and Mushroom Frittata
12 large eggs
½ cup cream
1/4 teaspoon freshly ground black pepper
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
1/2 cup finely grated fresh pecorino Romano cheese
Grated Lemon zest
2 teaspoons lemon juice
2 cups baby arugula
Red pepper flakes (optional)
Preheat oven to 350°. Combine eggs and cheese and whisk. Add ¼ tsp pepper and 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; sauté 6 minutes or until mushrooms brown and most of liquid evaporates. Stir in onions; sauté 2 minutes. Reduce heat to medium. Turn heat to low and add egg mixture and basil to pan, stirring gently to evenly distribute vegetable mixture; cook 5 minutes or until eggs are partially set. Sprinkle Romano cheese over eggs and place pan in oven. Bake at 350° 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.
In a bowl add arugula, lemon zest, lemon juice and remaining salt. Toss lightly and place over frittata.