Friday, April 27, 2012

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.

  • 2 Cups Liquid Egg Whites
  • 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!

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