Mushroom Frittata

I made this for breakfast this morning with regular white button mushrooms and it was still very good.

Very bland. Nothing exciting about this recipe. The thyme was too overwhelming for the amount of eggs.

Definitely a keeper. Followed recipe as written, though I needed to cook it slightly longer for the eggs to set properly on the stove top. Made for the 2nd time this morning and found it worked better in our 10" skillet than the 8", though it was delicious both times.

This was very good! I was looking for a way to use up some cremini mushrooms I had on hand so I tried this recipe. Because I had less than 8 oz, I also added a little Vidalia onion. The only other change I made was to add 1/2 tsp of dijon mustard to the egg mixture. Great for an every day meal and with a dressed up presentation, it's definitely worthy of a holiday brunch.

YUM!! This recipe is great for practically any meal during the day. I did use Egg Beaters and Egg Whites instead of "real" eggs-- which significantly cuts down on the fat, but leaves the protein. In addition to the exotic mushroom blend, I added another package of crimini mushrooms. My broiler is crazy, so I only broiled for about a minute and a half until it was set. I served it with a simple salad with a honey Dijon dressing.