American•gourmet
Mushroom Shallot Frittata
This aromatic mushroom shallot egg frittata is a gourmet breakfast that is low in points and is easy to make.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 shallots (finely chopped)
- 1/2 lb mushrooms (finely chopped)
- 2 tsp fresh chopped parsley
- 1 tsp thyme
- 3 eggs
- 5 large egg whites
- 1 tbsp fat free half and half (or milk)
- 1/4 cup fresh grated Pecorino Romano
- 1 tbsp butter
- salt and fresh pepper
Instructions
- 1
Preheat oven to 350°.
- 2
Heat butter in a large skillet over medium heat.
- 3
Stir in shallots and saute until golden, about 5 minutes. Add chopped mushroom, thyme, parsley, salt and pepper.
- 4
In a medium bowl whisk eggs, egg whites, parmesan, half and half, salt, and pepper.
- 5
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.
- 6
Cook about 15 minutes, or until frittata is completely cooked.
- 7
Serve warm, cut into 4 equal wedges.