Breakfast
Mushroom Shallot Frittata
Golden shallots and mushrooms melt into butter with thyme and parsley, then eggs blended with creamy half-and-half and sharp Pecorino Romano bake into a tender, herb-scented frittata that slices into soft, savory wedges.
- Total
- 35 min
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 4
Nutrition per Serving
- Calories
- 132
- Protein
- 11g
- Carbs
- 6g
- Fat
- 8g
- Fiber
- 1g
- Sugar
- 3g
- Sodium
- 150mg
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.