Recipe: Mushroom and Fresh Basil Frittata

I love eggs for breakfast because they're delicious and they keep me full until lunch. The great thing about this recipe, because it makes four servings, is it makes a great brunch or "Breakfast-for-Dinner" Entree.

Ingredients:

• 2 Cups Liquid Egg Whites
• 3 Cups Sliced Mushrooms
• 1/3 Cup Skim Milk
• ½ Cup Whole Fresh Basil Leaves
• ½ Cup 2% Four Cheese Blend (Shredded Cheese)
• 1 TBS Olive Oil
• Salt Substitute and Pepper to taste

To Make:

• Preheat oven to 350° F
•  Sauté mushrooms (in olive oil) in a 10 inch non-stick, oven-safe skillet over a medium flame. (This should take 5 minutes)
• While mushrooms sauté, combine egg whites, milk, salt substitute and pepper.
• Chop fresh basil and add to egg white mixture
• Add ¼ cup of shredded cheese to your egg mixture
• Pour egg mixture over mushrooms in skillet, and cook in oven for 20 minutes
• Sprinkle the remaining cheese over the top of the eggs and cook for an additional 5-10 minutes, or until the eggs have set

Servings: 4

Each Serving: 149 calories, 4 g carbs, 6 g fat, 19 g protein, 323 mg sodium

Obviously, you don’t have to use basil and mushrooms when making frittatas – there’s hundreds of variations you could try. You could go crazy with ingredients, or pair it down to a few and let those flavors really shine through.

Here are a few combos to get you started – just keep in mind, the nutrition facts for this recipe will change if you use different “add-ins”:

• Onions and Swiss
• Tomatoes, Spinach, and Feta
• Bacon and Cheddar
• Ham, Green peppers, (and a dash of hot sauce on the side)

Happy Cooking!