April 24, 2012

Mushroom Frittata

This Cooking Light frittata comes together quickly and is healthy enough to split between 2 people for a satisfying breakfast. Otherwise, it would serve 4 as part of a larger meal. It was the perfect way to use up some of my egg whites left from my ice cream ... need to balance the healthy with the unhealthy, of course.

Mushroom Frittata
8 oz. mushrooms, sliced
1/2 cup shredded mozzarella
1/2 tsp. thyme
3 large egg whites
2 large eggs

Preheat broiler to low. Heat an 8-inch ovenproof skillet over medium-high heat. Coat pan with non-stick spray, and saute mushrooms until lightly browned. In a separate bowl, combine mushrooms, mozzarella, thyme, egg whites and eggs, stirring until whisked.

Spray skillet again with non-stick spray, and pour in egg mixture. Cover, and cook without stirring for 3 minutes or until almost set. Remove cover, and broil 3 minutes or until egg is set. Slide frittata out of pan onto a serving plate. Serve warm or room temperature.

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