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

Equipments:

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.


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