Tomato Asiago Frittata with Sautéed Arugula and Mushrooms

This succulent frittata tastes incredible! The asiago cheese in the frittata along with the sautéed Arugula and mushrooms create a dish that makes your mouth water even before the first bite! 

Ingredients:

- 2 Tbs heavy cream

- 2 tsp. chopped fresh thyme

- 1/2 tsp. kosher salt

- 1/4 tsp. freshly ground pepper

- 6 eggs

- 1 Tbs olive oil, divided

- 1/3 cup thinly sliced shallots

- 1/3 cup Asiago cheese

- 1 to 1/2 cups halved cherry or grape tomatoes

- 1/2 cup sliced mushrooms

- 2 cups Arugula

Preheat broiler to high.  Whisk the first 5 ingredients in a large bowl. Heat an oven-proof medium skillet (I used 10") over medium heat. Add 2 tsp. of the olive oil to pan along with the shallots. Sauté 3 minutes or until the shallots are translucent. Add egg mixture to pan. Cook about 5 minutes or until eggs are partially set. Sprinkle 3 Tbs of the asiago cheese over eggs. Arrange tomatoes over eggs and sprinkle the rest of the cheese over the top. Place pan in oven and broil 5 minutes or until top is lightly browned and eggs are set. Remove from oven, cut into 8 wedges, and remove to a plate. Use the same skillet and place over medium-high heat with 1 tsp. olive oil. Add mushrooms and Arugula and sauté until Arugula has began to wilt. Season to taste and enjoy!  If you'd like a printer-friendly version of this recipe, Click Here. 

"The key to eating healthy? Avoid any food that 

has a TV commercial." - Anonymous 

Squash and Cheese Frittata

What's better than a great recipe that's perfect for breakfast, lunch, or dinner. This squash and cheese frittata is very appetizing, easy to make, and has become one of our favorites!

Ingredients:

- 6 eggs
- 1/2 cup diced fresh asparagus (optional)
- 1/2 tsp. thyme
- 1/2 cup part skim ricotta cheese
- 1/4 cup parmesan cheese
- 1 Tbs olive oil
- 1 large yellow summer squash (zucchini works as well), sliced 8" thick
- 1/2 tsp. kosher salt (or regular table salt)
- 1/4 tsp. pepper

In a large bowl, whisk eggs, asparagus, thyme, ricotta, and parmesan cheese. Set aside. Heat olive oil in a 10-inch non-stick, oven-proof, skillet over medium-high heat. (The skillet needs to be oven proof because it will eventually need to go under the broiler.) Add sliced squash and sprinkle with salt and pepper. Saute' squash for several minutes on both sides. Pour egg mixture directly over squash in skillet and cook over medium heat until the center starts to bubble and the sides are just getting firm (about 5 minutes). Place the skillet in the broiler oven for about 5 minutes to firm up the eggs and lightly brown the frittata. Remove frittata from oven and let cool for about 5 minutes. Slide frittata onto a large place to serve. For a printer-friendly version of this recipe, Click Here.

"When someone else's happiness is your happiness. That's love." 

- *Anonymous