Ingredients
Scale
- 4 shallots, finely chopped
- 1/2 pound mushrooms, finely chopped
- 2 teaspoons fresh chopped parsley
- 1 teaspoon thyme
- 3 eggs
- 5 large egg whites
- 1 Tablespoon fat-free half and half, or milk
- 1/4 cup fresh grated Pecorino Romano
- 1 Tablespoon butter
- Salt and fresh pepper
Instructions
- Preheat your oven to 350°F.
- In a large skillet, heat the butter over medium heat.
- Add the chopped shallots and sauté until they turn golden, which should take about 5 minutes. Then incorporate the chopped mushrooms, thyme, parsley, salt, and pepper into the skillet.
- In a medium bowl, whisk together the eggs, egg whites, Pecorino Romano cheese, half and half, salt, and pepper.
- Pour the egg mixture into the skillet, ensuring that it covers all the mushrooms. When the edges start to set, which takes about 2 minutes, transfer the skillet to the oven.
- Allow it to cook for about 15 minutes or until the frittata is fully set and cooked through.
- Serve warm, slicing the frittata into 4 equal wedges.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to add more vegetables or cheese of your choice to customize your frittata.
For a dairy-free option, substitute the half and half with a plant-based alternative.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 wedge
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 150mg