A Quick & Delicious Egg Dinner: My Mushroom Frittata

A Quick & Delicious Egg Dinner: My Mushroom Frittata requires roughly 45 minutes from start to finish. This main course has 284 calories, 25g of protein, and 14g of fat per serving. This recipe serves 2. For $2.8 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. If you have sea salt, cremini mushrooms, eggs, and a few other ingredients on hand, you can make it. This recipe is liked by 53 foodies and cooks. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. It is brought to you by Simply Sugar and Gluten Free. Overall, this recipe earns a spectacular spoonacular score of 85%. Similar recipes include Healthy and Delicious Leek, Kale and Mushroom Frittata, Ham and Asparagus Frittata – A Quick & Easy Weeknight Dinner, and Spinach and Mushroom Egg White Frittata.

Servings: 2

 

Ingredients:

¼ cup chicken broth

1 pound cremini (baby bella) mushrooms, sliced

6 egg whites

3 eggs

1 tablespoon extra virgin olive oil

2 large cloves of garlic, minced

½ teaspoon fresh ground pepper

1 ½ teaspoons herbs de Provence

1 medium onion, diced

1 teaspoon kosher or sea salt

1 tablespoon water

Equipment:

frying pan

whisk

bowl

spatula

broiler

Cooking instruction summary:

Heat olive oil in a large pan over medium heat. Add onion and saute for 8 minutes or until onions are soft. Add mushrooms and garlic, stirring occasionally. Mushrooms will release lots of liquid. Once this liquid starts to dry up, add chicken broth, salt, pepper, and herbs de Provence. Simmer to reduce liquid until mushrooms glazed and liquid has thickened. Remove from heat & cool slightly.Whisk eggs, whites, and water in a medium bowl until light and fluffy. Add cooked mushrooms and combine well.Add 1 tablespoon olive oil to a 10 or 12 inch skillet and heat on medium-high. (The smaller skillet produces a thicker frittata, which I prefer.) The skillet needs to be hot enough to evaporate a drop of water on contact. Pour eggs & mushrooms into the skillet and let it cook for about 30 seconds, or until the bottom layer is firm. Use a heat-proof rubber spatula to slide under the eggs and lift slightly. Tilt the skillet so that the uncooked eggs runs under the frittata. Repeat this process in several places.Turn the heat down to low and cover the eggs. Cook for 8 – 10 minutes until the eggs are nearly set.Place skillet with eggs under broiler for 2 – 4 minutes, until it’s puffed and slightly browned. Watch carefully so it doesn’t burn. Slice like a pizza and serve.

 

Step by step:


1. Heat olive oil in a large pan over medium heat.

2. Add onion and saute for 8 minutes or until onions are soft.

3. Add mushrooms and garlic, stirring occasionally. Mushrooms will release lots of liquid. Once this liquid starts to dry up, add chicken broth, salt, pepper, and herbs de Provence. Simmer to reduce liquid until mushrooms glazed and liquid has thickened.

4. Remove from heat & cool slightly.

5. Whisk eggs, whites, and water in a medium bowl until light and fluffy.

6. Add cooked mushrooms and combine well.

7. Add 1 tablespoon olive oil to a 10 or 12 inch skillet and heat on medium-high. (The smaller skillet produces a thicker frittata, which I prefer.) The skillet needs to be hot enough to evaporate a drop of water on contact.

8. Pour eggs & mushrooms into the skillet and let it cook for about 30 seconds, or until the bottom layer is firm. Use a heat-proof rubber spatula to slide under the eggs and lift slightly. Tilt the skillet so that the uncooked eggs runs under the frittata. Repeat this process in several places.Turn the heat down to low and cover the eggs. Cook for 8 – 10 minutes until the eggs are nearly set.

9. Place skillet with eggs under broiler for 2 – 4 minutes, until it’s puffed and slightly browned. Watch carefully so it doesn’t burn. Slice like a pizza and serve.


Nutrition Information:

Quickview
284k Calories
24g Protein
13g Total Fat
17g Carbs
25% Health Score
Limit These
Calories
284k
14%

Fat
13g
21%

  Saturated Fat
3g
20%

Carbohydrates
17g
6%

  Sugar
7g
8%

Cholesterol
245mg
82%

Sodium
1530mg
67%

Get Enough Of These
Protein
24g
50%

Selenium
97µg
140%

Vitamin B2
1mg
108%

Copper
1mg
63%

Vitamin B5
4mg
47%

Vitamin B3
9mg
45%

Phosphorus
442mg
44%

Potassium
1382mg
40%

Manganese
0.61mg
31%

Folate
104µg
26%

Zinc
3mg
24%

Vitamin B6
0.48mg
24%

Iron
3mg
19%

Vitamin B1
0.28mg
19%

Vitamin K
18µg
17%

Vitamin B12
0.91µg
15%

Calcium
121mg
12%

Vitamin E
1mg
12%

Magnesium
47mg
12%

Fiber
2g
11%

Vitamin D
1µg
10%

Vitamin C
7mg
9%

Vitamin A
389IU
8%

covered percent of daily need
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Food Trivia

The weight of a Babybel is 21 grammes.

Food Joke

On the last day of kindergarten, the children brought presents for their teacher. The florist's son gave her a box. She hook it, held it up, and said, "I bet I know what it is. Is it flowers?" "That's right!" said the boy. Then the candy store owner's son gave her his package. She shook it, held it up, and said, "I bet I know what it is. Is it a box of candy?" "That's right!" said the boy. Next the liquor store owner's son handed her his box. She shook it, held it up, and noticed that it was leaking. She touched a drop with her finger and tasted it. "I bet I know what it is. Is it wine?" "No," said the boy. She touched another drop to her tongue. "Is it Champagne?" "No," said the boy. "I give up. What is it?" The boy grinned. "A puppy!"

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