Roasted Tomato Cheesy Frittata

Ingredients

• ½ pint of cherry tomatoes
• Olive oil
• Salt
• ½ cup sliced mushrooms
• Pinch of crushed red pepper
• 6 large eggs
• ½ cup heavy cream
• Black Pepper
• ½ cup shredded cheese
• 2 tablespoons minced Italian parsley
• 1 cup arugula, for topping

Instructions

1. 1
   Preheat oven to 350 degrees F. In a baking dish, combine the cherry tomatoes, 1 tablespoon of olive oil and and pinch of salt. Roast for 15 to 20 minutes. Set aside to cool.
2. 2
   Meanwhile, in a small sauté pan, set over medium heat, add a teaspoon of oil. When warm, add the mushrooms and sprinkle with a pinch of salt and pinch of crushed red pepper. Cook until softened, about 5 minutes.
3. 3
   In a medium bowl, add the eggs, heavy cream, 1/2 teaspoons salt, a few rounds of black pepper and whisk until combined. Add the cheese, Italian parsley, reserved tomatoes and mushrooms and give it one last mix. Pour it into an oven-safe baking dish and transfer to the oven to bake for 30 minutes or until the center is no longer jiggly.
4. 4
   While it’s baking, whisk together a tablespoon of olive oil and the juice of half of a lemon and a pinch of salt and pepper. Toss with the arugula.
5. 5
   When the frittata is out of the oven, slice it up and serve it with a handful of arugula.