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Mushroom Frittata Cooking Light

Breakfast for dinner is one of my favorite meals. With the New Year healthy cooking spree I’ve been on, I’ve been eating several variations of the classic frittata. I love frittatas because I can use a wide variety of ingredients and put the pan under a broiler. It doesn’t get much easier! No tossing or flipping like with  omelets. Just place in pan and let the broiler do the work. This recipe from Cooking Light is a great idea for a brunch or perfect for a slow Saturday morning.


Note: To make this compliant for the Paleo diet, omit the cheese. (But it adds a lot of flavor!!)

mushroom fritatta

Mushroom Frittata

  • 1 (8-ounce) package exotic mushroom blend
  • 1/2 cup shredded Parmigiano-Reggiano cheese
  • 1 1/2 teaspoons chopped fresh thyme
  • 3 large egg whites
  • 2 large eggs
  1. Preheat broiler.
  2. Heat an 8-inch ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms to pan; sauté 12 minutes or until lightly browned. Place mushrooms in a medium bowl; cool slightly.
  3. Wipe pan clean with paper towels. Combine mushrooms, cheese, thyme, 1/4 teaspoon freshly ground black pepper, 1/8 teaspoon salt, egg whites, and eggs in a medium bowl, stirring well with a whisk.
  4. Heat pan over medium heat. Coat pan with cooking spray. Add mushroom mixture; cook, covered, for 3 minutes or until almost set. Broil 3 minutes or until egg is set. Cut into 4 wedges.