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

Mushroom Frittata

5 from 3 votes
This aromatic mushroom frittata with shallots, egg whites, parsley, and fresh-grated Pecorino Romano is a low-point, easy-to-make gourmet breakfast or brunch.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Course: Breakfast, Brunch, Lunch
Cuisine: American

Ingredients

  • 4 shallots (finely chopped)
  • 1/2 pound mushrooms (finely chopped)
  • 2 teaspoons fresh chopped parsley
  • 1 teaspoon thyme
  • 3 eggs
  • 5 large egg whites
  • 1 Tablespoon fat-free half and half (or milk)
  • 1/4 cup fresh grated Pecorino Romano
  • 1 Tablespoon butter
  • Salt and fresh pepper

Instructions

  • Preheat oven to 350°F.
  • Heat butter in a large skillet over medium heat.
  • Stir in shallots and sauté until golden, about 5 minutes. Add chopped mushrooms, thyme, parsley, salt, and pepper.
  • In a medium bowl, whisk eggs, egg whites, Pecorino, 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 the oven.
  • Cook for 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: 2