Mushroom Shallot Frittata

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This aromatic mushroom shallot egg frittata is a gourmet breakfast that is low in points and is easy to make.

This aromatic mushroom shallot egg frittata is a gourmet breakfast that is low in points and is easy to make.Mushroom Shallot Frittata

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

I almost missed my train this morning making this delicious frittata but it would have been worth it. The smell of the mushrooms and shallots coming out of my bag filled my train, oops if I made anyone hungry!

More Frittata Recipes You Might Enjoy:

This aromatic mushroom shallot egg frittata is a gourmet breakfast that is low in points and is easy to make.
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5 from 1 vote
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Mushroom Shallot Frittata

132 Cals 11 Protein 6 Carbs 7.5 Fats
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 4 servings
COURSE: Breakfast, Brunch, Lunch
CUISINE: American
This aromatic mushroom shallot egg frittata is a gourmet breakfast that is low in points and is easy to make.

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

Instructions

  • 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.

Nutrition

Serving: 1/4 of frittata, Calories: 132kcal, Carbohydrates: 6g, Protein: 11g, Fat: 7.5g, Saturated Fat: 3g, Cholesterol: 147mg, Sodium: 150mg, Fiber: 1g, Sugar: 2.5g
WW Points Plus: 4
Keywords: baked frittata recipe, frittata recipe, how do i make a frittata, mushroom frittata, Mushroom Shallot Frittata

 

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29 comments

  1. Love this one, could eat it every day, simple perfect flavors, I sometimes do a wedge of laughing cow cheese instead of Parmesan if that is what I have around, Adaptable for one person or more, great, thank you.

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  4. When you say 4 shallots, do you mean 4 shallot bulbs? Or do you mean green onions?

  5. 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!!!!!

  6. 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!

  7. 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 🙂

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