What’s cooking

Spring Frittata with Lemony Arugula

Ingredients

SERVES 6

SERVING SIZE

1 WEDGE

6 eggs, or equivalent egg substitute

1/2 cup 2% milk

2 teaspoons olive oil

8 oz. cremini mushrooms, cleaned and sliced

1/4 teaspoon kosher salt, divided

2 small leeks, white and light green part only, well-rinsed and sliced into thin half moons (about 1 cup)

Directions

1. Preheat oven to 375°.

2. Whisk eggs and milk until completely combined.

3. In a 10” pan, heat olive oil and cook sliced mushrooms on stove, without stirring, for 5 minutes. Stir, sprinkle with 1/8 tsp. of salt and a few grinds of pepper and cook until well-browned (3-5 min.), stirring as needed. Set mushrooms aside.

4. Add leeks and asparagus to the hot pan and cook for 4 minutes. Add garlic and cook for an additional 2 minutes or until leeks are soft and asparagus is just tender. Season with 1/8 tsp. salt and a few grinds of pepper.

The research published in JAMA Network Open doesn’t specify whether the additional 20 minutes need to happen all at once or can be broken up into smaller chunks of activity, but the real takeaway is to move more if you are able.

Smart Tip

If you are able, park a bit farther away and take the stairs instead of waiting for the elevator.

1/2 bunch of thin asparagus, cut into bite-sized pieces, about 1/2 lb

2-3 cloves of garlic

2 oz. goat cheese

1 cup arugula

1/2 teaspoon fresh lemon juice

Freshly ground black pepper

5. Stir mushrooms into the asparagus mixture. Pour egg mixture over vegetables and stir.

6. Cook frittata for 2 minutes, without stirring, then place pan in the oven. Cook for 15 minutes or until the eggs are just set. Let rest for 5 minutes before removing from the pan.

7. Toss arugula with lemon juice. Crumble goat cheese over the frittata and top with lemony arugula, leaving any remaining lemon juice behind. Serve hot, room temperature or even cold.

CHEF’S TIP

To reduce cholesterol, replace a few of the whole eggs with the equivalent amount of egg whites, or replace 1/4 cup of an egg substitute like Egg Beaters® for each whole egg.

NUTRITIONAL INFORMATION: SERVING SIZE: 1 WEDGE CALORIES 148; TOTAL FAT 9G; SATURATED FAT 3G; SODIUM 185MG; MONOUNSATURATED FAT 3G; POLYUNSATURATED FAT 1G; TRANS FAT 0G; CHOLESTEROL 196MG; POTASSIUM 360MG; TOTAL CARBOHYDRATE 8G; DIETARY FIBER 1G; SUGARS 3G; PROTEIN 10G

Thank you to eBrightHealth ACO partner ChristianaCare for this recipe. To find more, visit our website at eBrightHealthACO.org.

4000 Nexus Drive, Suite NW2 Wilmington, DE 19803