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Mushroom, Leek, and Fontina Frittata

Photo: Randy Mayor; Styling: Lindsey Lower
Yield Serves 4

Ingredients

  • 2 large egg whites
  • 6 large eggs
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/3 cup 1% milk
  • 8 ounces sliced mushrooms
  • 1/2 cup sliced leeks
  • 2 teaspoons olive oil
  • 2 teaspoons chopped thyme
  • 1/4 cup chopped green onions
  • 2 ounces shredded fontina cheese

Nutrition Information

  • calories 222
  • fat 14.3 g
  • satfat 5.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 17 g
  • carbohydrate 0.0 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 384 mg
  • calcium 0.0 mg

How to Make It

  1. Preheat broiler to high. Combine egg whites, eggs, salt, pepper, and milk; stir with a whisk.

  2. Heat a 9-inch cast-iron skillet over ­medium heat. Sauté mushrooms and leeks in olive oil until tender.

  3. Layer in thyme and green onions.

  4. Sprinkle with shredded fontina cheese.

  5. Carefully pour egg mixture over cheese. Cook over medium heat 5 to 6 ­minutes or until eggs are partially set; then broil 5 inches from heat for 2 to 3 minutes or until browned and almost set.

Cook's Notes

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