Mushroom Frittata

Mushroom Frittata Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
This 5-ingredient mushroom frittata is ideal for a light breakfast or brunch, but can also be served for dinner paired with a simple side salad.

Yield:

4 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 122
Fat 6.4 g
Satfat 3.2 g
Monofat 2.2 g
Polyfat 0.4 g
Protein 13.3 g
Carbohydrate 3 g
Fiber 0.8 g
Cholesterol 116 mg
Iron 0.9 mg
Sodium 401 mg
Calcium 195 mg

Ingredients

The 5 Ingredients:
1 (8-ounce) package exotic mushroom blend
1/2 cup shredded Parmigiano-Reggiano cheese
1 1/2 teaspoons chopped fresh thyme
3 large egg whites
2 large eggs

Preparation

Preheat broiler. Heat an 8-inch ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms to pan; sauté 12 minutes or until lightly browned. Place mushrooms in a medium bowl; cool slightly. Wipe pan clean with paper towels. Combine mushrooms, cheese, thyme, 1/4 teaspoon freshly ground black pepper, 1/8 teaspoon salt, egg whites, and eggs in a medium bowl, stirring well with a whisk. Heat pan over medium heat. Coat pan with cooking spray. Add mushroom mixture; cook, covered, for 3 minutes or until almost set. Broil 3 minutes or until egg is set. Cut into 4 wedges.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

October 2009
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