Frittatas are simple, nutritious meals that are perfect for a quick weeknight dinner or weekend brunch. I especially enjoy frittatas that are loaded with vegetables and topped with flavorful, melted cheese. This arugula, mushroom, and bell pepper frittata is my favorite for chilly winter days.
![arugula, mushroom and red bell pepper frittata recipe](https://feedthemwisely.com/wp-content/uploads/2017/02/IMG_2298-min-700x467.jpg.webp)
Recipe serves 6. Each serving of this veggie-loaded frittata contains almost two servings of veggies and 18 grams of protein. I typically serve it with a side salad and a slice of grainy sourdough bread from our favorite local bakery.
Also, leftover frittatas make for a wonderful grab-and-go lunch and can be eaten cold or warmed briefly in a microwave.
Arugula, Mushrooms, and Red Bell Pepper Frittata Recipe
![Arugula, Mushroom and Red Bell Pepper Frittata](https://feedthemwisely.com/wp-content/uploads/2017/02/IMG_5189-1-720x720.jpeg.webp)
Arugula, Mushroom and Red Bell Pepper Frittata
A delicious and hearty frittata packed with arugula, mushrooms, and red bell peppers. Each serving contains 18 grams of protein and almost two servings of vegetables!
Ingredients
- 2 tablespoons avocado oil, olive oil can also be used
- 8 ounces mushrooms, sliced about 2.5 cups
- 12 eggs
- 1 cup grated white cheddar cheese, about 4 oz
- ½ teaspoon fresh thyme, lightly chopped, a pinch of dried thyme can be substituted
- 1 clove garlic, minced
- 3- oz baby arugula, about 4 cups*
- 1 large red bell pepper, diced about 1 cup*
Instructions
- Preheat oven to 350 degrees F
- Heat olive oil in a large cast iron skillet or other heavy, oven-safe frying pan (do not use a non-stick frying pan)
- Sauté mushrooms on medium heat until they are lightly browned, about 10 minutes
- Meanwhile, whisk eggs until yolks and whites are just blended. Stir in ½ cup of the cheese
- Once mushrooms are sautéed, add garlic and thyme. Cook until fragrant, about 30 seconds
- Pour egg and cheese mixture over sautéed mushrooms
- Top egg mixture with baby arugula. Use a large spoon to gently press arugula into egg mixture, ensuring all greens are coated
- Sprinkle diced red bell pepper and remaining cheese on top of frittata
- Transfer to oven and cook for approximately 20 minutes, or until frittata is set (center will not jiggle when shaken)
- Remove from oven, cool for 5 minutes
- Transfer frittata to a plate or serve directly from skillet. Slice frittata into 6 servings and enjoy while still warm
Nutrition Information:
Yield: 6Amount Per Serving: Calories: 266
*Note: These are vegetables that I choose to purchase organic because they consistently test positive for organophosphate pesticide residues. Want to learn more? Read about pesticides and produce.
Pin recipe for later: