
How To Make Mushroom Shallot Frittata
Serve a gourmet-like dish for breakfast with this delectable mushroom shallot frittata. Enjoy an Italian egg dish with cheese, herbs, and mushrooms.
Serves:
Ingredients
- 4shallots,finely chopped
- ½lbmushrooms,finely chopped
- 2tspparsley,fresh chopped
- 1tspthyme
- 3eggs
- 5largeegg whites
- 1tbsphalf and half,fat-free, or milk
- ¼cupPecorino Romano,fresh grated
- 1tbspbutter
- salt and fresh pepper
Instructions
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Preheat oven to 350 degrees F.
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Heat butter in a large skillet over medium heat.
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Stir in shallots and saute about for 5 minutes, or until golden. Add chopped mushroom, thyme, parsley, salt, and pepper.
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In a medium bowl, whisk eggs, egg whites, parmesan, half and half, salt, and pepper.
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Add eggs to the skillet making sure eggs cover all the mushrooms. About 2 minutes in, when the edges begin to set, move the skillet to oven.
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Cook for about 15 minutes, or until frittata is completely cooked.
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Cut into 4 equal wedges and serve warm. Enjoy!
Nutrition
- Calories:Â 186.83kcal
- Fat:Â 8.95g
- Saturated Fat:Â 4.56g
- Trans Fat:Â 0.13g
- Monounsaturated Fat:Â 2.71g
- Polyunsaturated Fat:Â 0.91g
- Carbohydrates:Â 13.26g
- Fiber:Â 2.66g
- Sugar:Â 6.42g
- Protein:Â 14.64g
- Cholesterol:Â 137.57mg
- Sodium:Â 479.75mg
- Calcium:Â 141.64mg
- Potassium:Â 515.23mg
- Iron:Â 1.79mg
- Vitamin A: 90.71µg
- Vitamin C:Â 7.10mg
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