I just made this for Sunday 'brunch' and only made one addition. I added 1/4 tsp. bakon yeast to impart a smoky flavor like 'bacon'... I did this because I wanted it meatless. IT WAS AWESOME !!!!!
Prep: 2 minutes; Cook: 8 minutes.
Yield: Makes 4 servings (serving size: 1/4 of the frittata)
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Amount per serving
- Calories: 129
- Fat: 9g
- Saturated fat: 3g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 1g
- Protein: 9g
- Carbohydrate: 2g
- Fiber: 1g
- Cholesterol: 116mg
- Iron: 1mg
- Sodium: 331mg
- Calcium: 104mg
- 1 tablespoon olive oil, divided
- 1 (4-ounce) package presliced exotic mushroom blend
- 1 1/2 cups asparagus (about 4 ounces), trimmed and cut into 1 1/2-inch pieces
- 2 large eggs
- 3 large egg whites
- 2 tablespoons chopped dried chives
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup shredded pecorino Romano cheese, divided
- 1. Arrange oven rack 6 inches from the broiler. Preheat broiler to high.
- 2. Heat 2 teaspoons of the olive oil in an 8-inch, ovenproof, nonstick skillet over high heat. Add the mushrooms and cook, 2 minutes, stirring frequently. Reduce the heat to medium-high and add the asparagus. Cook in skillet for 2 minutes more.
- 3. While the mushrooms are cooking, whisk together the eggs, egg whites, chives, parsley, salt, pepper, and 1/4 cup of the cheese in a medium bowl. Add the remaining teaspoon oil to the pan, stirring the vegetables to coat. Pour the egg mixture over the mushrooms and asparagus and reduce heat to medium-low. Cook for 1 1/2 minutes, running a rubber spatula around the edges of the pan to keep the eggs from sticking.
- 4. Sprinkle the remaining 1/4 cup cheese over the egg mixture and broil it for 2 1/2–3 minutes or until frittata is golden brown and lightly puffed. Remove the frittata from the skillet, cut into 4 pieces, and serve it immediately.
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