artichoke leek frittata
The recipe artichoke leek frittata can be made in approximately 1 hour. One serving contains 339
Frittata with Mushrooms Thyme and Parmigiano Cheese
Details
- Servings: 8
- Gluten-Free: True
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Cuisine
- lunch
- main course
- morning meal
- brunch
- main dish
- breakfast
- dinner
Ingredients
- 3/4 cup egg replacement
- 3 jumbo eggs
- 16 ounces fresh mushrooms (of your choice), wiped clean, stems trimmed, sliced
- 1 1/2 tablespoons chopped, fresh thyme leaves
- 6 green onions, sliced
- fresh ground black pepper to taste
- 1/4 cup half and half (or you can use whole milk)
- 1/2 cup Parmigiano cheese, fresh and finely grated
- salt
Instructions
Pre-heat oven on to 350 degrees (later you'll change it to "Broil").
Heat an 8-inch ovenproof skillet over medium-high heat.Coat pan with cooking spray or butter.
Add the thyme and any additional herbs that you like.
Add salt and pepper and whisk everything together.
Pour the egg/cheese mixture into the same pan with the sauteed mushrooms and green onions.
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