Frittata with Mushrooms Thyme and Parmigiano Cheese

Frittata with Mushrooms, Thyme, and Parmigiano Cheese

Frittata with Mushrooms, Thyme, and Parmigiano Cheese

45 minutes

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Details
  • Serving Size:   8
  • Gluten-Free:   True
  • Weight Watchers:   5 Points
Cuisine
  • lunch
  • main course
  • morning meal
  • brunch
  • main dish
  • breakfast
  • dinner
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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 mushrooms and green onions to pan; saut 12 minutes or until mushrooms are nicely browned.In a medium bowl, add the eggs and egg replacement.

Add the half and half.

Add the Parmesan cheese.

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.

Heat pan over medium heat.Cook, covered, for about 6 minutes or when it is just a little bit liquid-y/runny on the top.At that point, place the pan into the oven and cook on 350 for another 5 - 10 minutes.Once the frittata is completely set and cooked (not runny on top) change the oven temperature to "Broil".

Place the pan on the lowest rack of the oven and broil for about 2 minutes or until a golden brown color forms on the top.

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