Recipe: Mushroom Frittata
Posted November 1, 2011on:
This vegetarian entrée 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)
- COURSE: Main Dishes
- 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
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.