Mushroom Frittata

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 122
  • Fat: 6.4g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 13.3g
  • Carbohydrate: 3g
  • Fiber: 0.8g
  • Cholesterol: 116mg
  • Iron: 0.9mg
  • Sodium: 401mg
  • Calcium: 195mg

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

  1. 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.

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