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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 110.3
  • Total Fat: 5.7 g
  • Cholesterol: 93.0 mg
  • Sodium: 123.5 mg
  • Total Carbs: 2.2 g
  • Dietary Fiber: 0.7 g
  • Protein: 9.4 g

View full nutritional breakdown of Mushroom Frittata calories by ingredient
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Mushroom Frittata

Submitted by: CRYSMYS

Introduction

Cooking Light, October 2009

This vegetarian entrée is ideal for a light breakfast or brunch, but can also be served for dinner paired with a simple side salad.
Cooking Light, October 2009

This vegetarian entrée is ideal for a light breakfast or brunch, but can also be served for dinner paired with a simple side salad.

Number of Servings: 4

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

Directions

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.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user CRYSMYS.






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