Mushroom thyme parmigiano frittata
A gluten-free Frittata with Mushrooms, Thyme, and Parmigiano Cheese that serves 8, covering 15% of daily vitamins and minerals. Best as a main course, this dish takes about 45 minutes to make and is perfect for a tasty meal.
Ingredients
mixed applesauce
188.25 ml
free range eggs
3 jumbo
mushroom
453.59 g
fresh thyme
1.5 Tbsps
green onions
6
black pepper
8 servings
half n half
60.5 ml
parmigiano reggiano
50 g
salt
8 servings
Method
- 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.
Nutrition:
Carbs
10 g
Fat
8 g
Protein
22 g
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