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.
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
How to Make It
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.
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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.
I have made this already four times since the October magazine came out and it isn't even Halloween yet (haha), and I have loved it everytime. My mom and I eat about 3/4 of it for dinner and then later at night she eats the leftovers cold out of the fridge:) I increased the cooking time in the oven and on the stove top by a minute each, but that is because I like my eggs firm. YUMMY and very low in calories. This is awesome!!
My husband I loved this and ate the whole thing (all four servings) at one sitting for dinner. Served with a fruit salad. I used sliced button mushrooms and dried thyme (3/4 T). Also doubled the cheese. It was very easy and quick.
I made this for dinner last night, and it turned out well. It seemed like it might be more appropriate for brunch or lunch; I might try adding a vegetable next time I serve it for dinner. I roughly doubled the ingredients and used cremini mushrooms instead of the exotic blend. We will definitely make it again for a quick supper.
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