Mar 12, 2009

Mushroom-Shallot Frittata





A gourmet breakfast that is low in points and is easy to make. I almost missed my train this morning making this delicious frittata but it would have been worth it (don't tell my boss). The smell of the mushrooms and shallots coming out of my bag filled my train, oops if I made anyone hungry. I love making frittatas for breakfast, brunch or lunch. Cut into small squares, they can be served as an appetizer as well.



Mushroom-Shallot Frittata
Gina's Weight Watcher Recipes
Servings: 4 servings • Time: 15 minutes Old Points: 3 pts • Points+: 4 pts
Calories: 132.0 • Fat: 7.7 g Protein: 10.9 g Carb: 6.0 g Fiber: 0.8 g  

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.

    24 comments :

    1. this looks great. I adore shallots

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    2. This looks like a good one. I LOVE mushrooms!!

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    3. MMM. Mushrooms and shallots. It doesn't get any better than that.

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    4. The 3rd ingredient? 2 tsp fresh chopped....what?

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    5. Sounds delicious! I'm so glad I subscribed to your blog. Is the ingredient under mushrooms parsley?

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    6. Thanks for catching that, I was keeping you in suspense! Chopped parsley!

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    7. had this for breakfast today...yummo!
      thanks for the idea...i'm down 3 :)

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    8. just had to let you know...when i did my word verify...it was "achubo"...God does have a sense of humor!

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    9. @skoots achubo? Not sure if i follow? Please explain, I'm curious now! :)

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    10. I
      love your recipes. Thanks alot!
      Sandy

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    11. When I put this into the recipe builder on weight watchers, it calculates as 4 points, not 3.

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    12. I'll have to recheck this and update it if it's wrong. Thanks for pointing it out!!

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    13. Hi there, I just plugged in the ingredients and updated the nutritional info. Still 3 points! Not sure why it's different on recipe builder.

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    14. This was incredible!! I made it for brunch today & my DH & 2 Boys raved about it. They thought there was some sort of meat in it & were surprised when I told them what was in it. The mushrooms really give it a nice "meaty" taste! Thank you for an awesome, easy recipe. As a tip, I used my cuisinart to chop up the mushrooms into tiny pieces, it made it much easier!

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    15. Could this be adapted to your recipe for making mini omelets with a muffin tin? And which type of mushrooms do you recommend for this particular recipe?

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    16. Sure, why not! I like baby bellas, but any mushrooms you like would be great.

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    17. I tried this with basil and rosemary since that's what I had, and regular white mushrooms. VERY GOOD! Thanks Gina! Points Plus came to 4 for me.

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    18. Just made this for my husband (a world traveler who happens to be home). He LOVED it so did I. What to do with the yolks though??

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    19. Just made this on a lazy, cloudy Sunday for brunch. Thanks again for another amazing recipe! You rock, Gina! Frozen banana Popsicles are next for today's sweet treat! :-)

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    20. made this this morning before work... so good! I used eggbeaters instead of eggs and it worked out just fine, but i needed to bake it for about 25 minutes to set.

      some advice for anyone without a skillet... i used a round baking pan and it worked out fine! just be careful taking it off the stovetop :-)

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    21. Just made this with rosemary instead of parsley. OH MY! So freaking delicious! Thanks again!

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    22. Made this for dinner tonight, the flavours are unbelievable! The only issue I had is that the mushrooms/shallots sat on the bottom, making the end result a wet bottomed frittata. Is that normal? (this is my first frittata). Im wondering if maybe I used too many shallots, if the mixture should have been stirred into the egg? As I said, the flavours were great, I just wonder how I can make the bottom less soggy.

      P.S. LOVE your recipes :)

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    23. I made this for brunch and it was fabulous! But, then again, I haven't made any of your recipes that weren't. Keep them coming!

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    24. I just made this because I had leftover shallots and mushrooms from another recipe- was well worth the trip to buy fresh parsley and thyme!!!! My kitchen smelled heavenly and the flavors blend so well!! I chose to freeze the rest in single serving sizes to bring to work for rest of the week. As for the concern of the shallot/mushroom mixture sitting at the bottom, if you continue to mix the eggs/shallots/mushrooms well as the eggs set you can avoid this issue entirely. Great recipe Gina,
      I didn't see it coming and was a grand slam!!!!!

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