Savory vegetables and fresh parmesan pair perfectly in this quick and easy egg dish. Recipe adapted from skinnytaste.com.
Serve with whole grain bread, fresh fruit, and a cold glass of milk for a well-balanced and nutrient-rich meal. Frittatas aren’t only for breakfast and brunch – they pair wonderfully with salads for lunch or dinner.
1 tablespoon unsalted butter
4 shallots, finely chopped
½ pounds mushrooms, finely chopped
2 teaspoons fresh parsley, chopped
1 teaspoon dried thyme
Black pepper to taste
5 large egg whites
1 tablespoon milk or fat-free half and half
¼ cup fresh parmesan cheese, grated
Preheat oven to 350 degrees.
Heat butter in a large oven-proof skillet over medium heat. Stir in shallots and sauté until golden, about 5 minutes. Add chopped mushroom, parsley, thyme and black pepper.
In a medium bowl whisk eggs, egg whites, parmesan, and milk. Add the egg mixture to the skillet, making sure eggs cover all the mushrooms. When the edges begin to set (about 2 minutes) move the skillet to the oven. Bake for about 15 minutes, or until frittata is completely cooked. Serve warm, cut into 4 equal wedges.
Serving size: 1 wedge
160 calories, 9 g total fat, 4.5 g saturated fat, 9 g carbohydrates, 15 g protein, 0 g fiber, 250 mg sodium, 328 mg potassium, 11 mg magnesium, 126 mg calcium