Mushroom and Cheese Frittata Tuesday, January 15, 2008


6 egg whites
3 whole eggs
2 TBSP milk
1/4 tsp salt
1/4 tsp coarse ground black pepper
nonstick cooking spray
8 oz mushrooms, sliced
1/2 small onion, chopped
1 medium zucchini, sliced into rounds
2 oz Gruyere cheese, grated
3 TBSP Parmesan, grated
1 tsp chopped fresh thyme ( 1/2 tsp dried thyme)


Preheat the broiler. Whisk egg whites, eggs, milk, salt, and pepper in a mixing bowl until well blended. Heat a 9 inch nonstick oven-proof skillet over medium heat. Spray with cooking spray and add the mushrooms and onions; saute until softened and juices evaporate. Add the zucchini and saute until tender, about 5 minutes, stirring well. Decrease heat to medium low. Pour the egg mixture over the mushroom and zucchini mixture. Sprinkle with the cheeses and thyme. Cover and cook until the frittata is almost set but the top is still runny. Place the skillet, uncovered, under the broiler and cook until golden brown on top, about a minute or two. Remove from oven, then loosen from skillet with a spatula and slice it onto a plate. Cut into 4 wedges and serve.

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