Description
This aromatic mushroom shallot egg frittata is a gourmet breakfast that is low in points and is easy to make.
Yield: 4servings | Serving Size: 1/4 of frittata
Ingredients
4shallots, finely chopped
1/2lbmushrooms, finely chopped
2tspfresh chopped parsley
1tspthyme
3eggs
5large egg whites
1tbspfat free half and half, or milk
1/4cupfresh grated Pecorino Romano
1tbspbutter
salt and fresh pepper
Instructions
- Preheat oven to 350°.
Heat butter in a large skillet over medium heat.
- Stir in shallots and saute until golden, about 5 minutes. Add chopped mushroom, thyme, parsley, salt and pepper.
- In a medium bowl whisk eggs, egg whites, parmesan, half and half, salt, and pepper.
- Add eggs to the skillet making sure eggs cover all the mushrooms. When the edges begin to set (about 2 minutes) move the skillet to oven.
- Cook about 15 minutes, or until frittata is completely cooked.
Serve warm, cut into 4 equal wedges.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Nutrition
Serving: 1/4 of frittata, Calories: 132kcal, Carbohydrates: 6g, Protein: 11g, Fat: 7.5g, Saturated Fat: 3g, Cholesterol: 147mg, Sodium: 150mg, Fiber: 1g, Sugar: 2.5g
