Frittatas are budget-friendly and easy to make. This one is packed with nourishing ingredients like eggs, veggies, and Greek yogurt. Topping it with salad is a tasty twist and a great way to get more veggies into your day.

Ingredients

1 tbsp (15 mL) butter
3 cups (750 mL) sliced mushrooms
2 cloves garlic, minced
1 small red pepper, chopped
8 eggs
1 cup (250 mL) plain Greek yogurt
½ tsp (2 mL) pepper
3 cups (750 mL) baby arugula
1 cup (250 mL) grape or cherry tomatoes, halved
⅓ cup (75 mL) crumbled cow’s milk feta cheese

Directions

Preheat oven to 350°F (180°C).

In a 12-inch (30 cm) ovenproof skillet, melt butter over medium-high heat Add mushrooms and cook for 2 minutes, stirring occasionally. Add garlic and red pepper and cook for 3 minutes, stirring halfway through, or when mushrooms are golden-brown. Remove and set aside about ⅓ cup (75 mL) of mushrooms.

Meanwhile, in a large bowl, whisk together eggs, yogurt and pepper until smooth.

Reduce heat to medium. Add arugula. Stir mixture until arugula is just wilted, about 1 minute. Pour egg mixture over top; stir gently to combine. Top with tomatoes, feta cheese and reserved mushrooms*. Cook, without stirring, for 2 minutes or until egg mixture starts to bubble.

Move pan to oven and bake for 5 minutes. Turn on broiler; broil until egg mixture is set and just golden, about 2 minutes. Remove pan from oven. Let stand for 5 minutes before adding your salad topper.

* Reserving mushrooms for the top of the frittata makes for a nice presentation.

Salad topper

Top frittata with more arugula, crumbled feta, and chopped tomatoes or add other salad ingredients like grated carrot and chopped cucumber. Drizzle with your favourite vinaigrette. Season with salt and pepper.