Makes four servings
- 1 tbs. extra-virgin olive oil
- 11/2 cups sliced mushrooms
- 1/3 cup chopped red bell peppers
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
- 2 cups arugula
- 8 large eggs, beaten
- 4 ounces crumbled chèvre
Heat the olive oil in a well-seasoned (or nonstick) 9-inch skillet over medium-low heat. Sauté the mushrooms, peppers and garlic together; season with salt and pepper. The vegetables will release liquid; cook until most of it is absorbed.
Add the arugula, cooking it until it wilts, then stir in the beaten eggs. As the eggs cook, gently lift the edges of the frittata to allow the uncooked eggs to trickle underneath.
When the eggs are mostly set, sprinkle with chèvre, remove from heat, cover and allow the dish to sit for about five minutes. If the eggs are not set up, or if you would like to brown the cheese, place the pan under a broiler for a couple of minutes.
Cut into wedges and serve.