ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4
5 tablespoons extra-virgin olive oil4 ounces oyster mushrooms, chopped1 onion, chopped1 cup precooked farro1 cup frozen peas, thawedKosher salt and freshly ground pepper¼ teaspoon red pepper flakes8 large eggs⅓ cup grated pecorino romano cheese2 bulbs fennel, fronds reserved3 tablespoons fresh lemon juice¾ cup fresh parsley
1. Preheat the oven to 375˚. Heat an ovenproof nonstick skillet over medium-high heat. Add 3 tablespoons olive oil and heat until shimmering. Add the mushrooms and onion; cook, tossing, until tender, 4 to 5 minutes. Add the farro, peas, ½ teaspoon salt, a few grinds of pepper and the red pepper flakes. Cook, tossing, until heated through, 1 to 2 minutes. Reduce the heat to medium-low.
2. Lightly beat the eggs in a large bowl. Add the pecorino, ½ teaspoon salt and a few grinds of pepper; whisk to combine. Add the eggs to the skillet and stir with a rubber spatula until combined. Transfer the skillet to the oven and bake until the frittata is just set in the center, 15 to 20 minutes. Remove from the oven and slide the frittata onto a cutting board.
3. While the frittata bakes, halve and core the fennel bulbs. Thinly slice with a sharp knife or shave with a mandoline. Toss in a medium bowl with the lemon juice and remaining 2 tablespoons olive oil; season with salt and pepper. Roughly chop ¼ cup of the fennel fronds. Add to the salad along with the parsley and toss.
4. Cut the frittata into wedges and divide among plates. Serve with the salad.
Per serving: Calories 484; Fat 31 g (Saturated 8 g); Cholesterol 385 mg; Sodium 878 mg; Carbohydrate 30 g; Fiber 8 g; Sugars 8 g; Protein 24 g