Mushroom, Onion & Mozzarella Frittata with Lemony Arugula

Directions

1. Prepare the greens and aromatics: wash and dry the arugula, onion, and garlic. Peel and dice the onion, then mince the garlic; place both in a medium bowl.
2. Slice the cremini mushrooms thinly and set aside.
3. Preheat a skillet that’s safe for the oven over medium heat.
4. Add oil to the skillet and swirl to coat the bottom once it’s hot.
5. Cook the onion and garlic in the skillet, stirring occasionally, until the onion is softened, about 3 minutes, then keep the bowl for later use.
6. Increase the heat to medium-high and add the mushrooms with salt and thyme; cook until the mushrooms soften and their liquid evaporates, about 7 minutes.
7. Grate the mozzarella roughly and set it aside.
8. Beat the eggs with half the cheese, plus salt and pepper, in the reserved bowl until well combined.
9. Spread the mushroom mixture in an even layer in the skillet, reduce the heat to medium-low, and pour in the egg mixture. As it starts to set, lift the edges with a spatula to let uncooked egg flow underneath. Cook until the bottom and sides are firm but the top remains runny, about 5–7 minutes.
10. Sprinkle the remaining cheese over the surface and transfer the skillet to the oven under a broiler on high for 2–3 minutes, until the top is set and lightly browned.
11. Meanwhile, whisk lemon juice with olive oil, maple syrup, salt, and pepper in a medium bowl. Toss the arugula with this dressing to make a bright salad.
12. To serve, cut the frittata into wedges and plate with a side of dressed arugula.