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Mushroom Shallot Frittata
5
from
3
votes
This aromatic mushroom shallot egg frittata is a gourmet breakfast that is low in points and is easy to make.
Prep Time:
10
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
30
minutes
mins
Yield:
4
servings
Course:
Breakfast, Brunch, Lunch
Cuisine:
American
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:
132
kcal
,
Carbohydrates:
6
g
,
Protein:
11
g
,
Fat:
7.5
g
,
Saturated Fat:
3
g
,
Cholesterol:
147
mg
,
Sodium:
150
mg
,
Fiber:
1
g
,
Sugar:
2.5
g
- WW Points:
2