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Mushroom Shallot Frittata

5 from 3 votes

This aromatic mushroom shallot egg frittata is a gourmet breakfast that is low in points and is easy to make.

Prep Time: 10

Cook Time: 20

Total Time: 30

Yield: 4 servings

Course: Breakfast, Brunch, Lunch

Cuisine: American

Ingredients

4 shallots (finely chopped)
1/2 lb mushrooms (finely chopped)
2 tsp fresh chopped parsley
1 tsp thyme
3 eggs
5 large egg whites
1 tbsp fat free half and half (or milk)
1/4 cup fresh grated Pecorino Romano
1 tbsp butter
salt and fresh pepper

Instructions

Preheat oven to 350°.
Heat butter in a large skillet over medium heat.
Stir in shallots and saute until golden, about 5 minutes. Add chopped mushroom, thyme, parsley, salt and pepper.
In a medium bowl whisk eggs, egg whites, parmesan, half and half, salt, and pepper.
Add eggs to the skillet making sure eggs cover all the mushrooms. When the edges begin to set (about 2 minutes) move the skillet to oven.
Cook about 15 minutes, or until frittata is completely cooked.
Serve warm, cut into 4 equal wedges.

Nutrition

Serving: 1/4 of frittata, Calories: 132kcal, Carbohydrates: 6g, Protein: 11g, Fat: 7.5g, Saturated Fat: 3g, Cholesterol: 147mg, Sodium: 150mg, Fiber: 1g, Sugar: 2.5g

- WW Points: 2

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