Another frittata

Keith’s trainer wants him eating more protein and the frittatas seem to be going over well.  I tried another variation this evening and think I am proving the concept that you can put pretty much anything in these – just like an omelet.  Tonight’s variation:

Mushroom frittata

  • assorted mushrooms (I used cremini, mushroom and shiitake), cleaned, stemmed and sliced
  • 1 tsp olive oil
  • 1 tsp butter
  • 5 eggs and 1 egg white, beaten together
  • 2 – 3 oz grated Fontina cheese

Preheat oven to 350.  In an oven proof non-stick pan, sauté mushrooms in olive oil and butter for about 8 minutes or until most of liquid has evaporated.  Stir grated cheese into egg mixture and pour over mushrooms.  As eggs set, gently lift egg mixture and allow liquid to slide underneath. Once eggs are pretty well set, place pan in oven. Cook 3 – 4 minutes or until set. Invert onto a plate and serve.




About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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