I love making frittatas for breakfast, brunch or lunch. Cut into small squares, they can be served as an appetizer as well. I also love Light Swiss Chard Frittata and Spinach and Feta Frittata
Ingredients
- 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
Directions
- 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.
