French-Countryside Frittata

Cooking Light
An (8-ounce) package of presliced domestic mushrooms can be substituted for the specialty mushroom blend.
2 servings.Note: Substitute 1 cup egg substitute for 6 egg whites and 1 egg yolk, if desir

Ingredients

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1 cup (1/2-inch) cubed French bread
1 teaspoon dried thyme
2 teaspoons Dijon mustard
1/4 teaspoon pepper
6 large egg whites, lightly beaten
1 large egg yolk, lightly beaten
Cooking spray
1/2 cup chopped red onion
3 garlic cloves, minced
2 (4-ounce) packages sliced specialty mushroom blend (a blend of sliced crimini, shiitake, and oyster mushrooms)
1/4 cup (1 ounce) crumbled goat cheese with basil

Preparation

Preheat oven to 400°.

Place bread cubes in a single layer on a jelly-roll pan. Bake at 400° for 8 minutes or until toasted. Increase oven temperature to 450°. Combine first 6 ingredients in a bowl; stir well. Set aside.

Coat an 8-inch nonstick skillet with cooking spray, and place over medium heat until hot. Add chopped red onion and garlic, and sauté 3 minutes. Add mushrooms, and sauté 5 minutes. Stir in bread cube mixture, and spread evenly in bottom of skillet. Cook over medium-low heat 5 minutes or until almost set.

Wrap handle of skillet with foil; place skillet in oven, and bake at 450° for 5 minutes or until set. Sprinkle with cheese; bake an additional minute or until cheese is warm (cheese will not melt).

Note: Substitute 1 cup egg substitute for 6 egg whites and 1 egg yolk, if desired.

Created date

January 2004

Nutritional Information

Calories 240
Caloriesfromfat 27 %
Fat 7.3 g
Satfat 3.2 g
Monofat 1.9 g
Polyfat 0.9 g
Protein 18.7 g
Carbohydrate 24.9 g
Fiber 3 g
Cholesterol 122 mg
Iron 3.4 mg
Sodium 598 mg
Calcium 133 mg