MUSHROOM TOMATO FRITTATA
Got this from the Dr. Phil Weight Solution Cookbook. A big hit at the staff breakfast, they always ask for the recipe!
Provided by The Art Teacher
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a 10-inch non-stick skillet set over medium heat.
- Add the mushrooms and cook, stirring occasionally until they give off their liquid, liquid comes to a simmer, then reduces to a glaze, about 4 minutes.
- Stir in the tomato, thyme, salt, rosemary, and pepper; cook 20 seconds, until aromatic. Pour in egg substitute or eggs, making sure the vegetables are evenly distributed, and sprinkle the Parmesan cheese over the top.
- Cover, reduce heat to low, and cook until set about 12 minutes. Cut into six wedges & serve.
- Note: You can brown the top of the frittata. Preheat the broiler while the frittata is cooking. Once set, broil it for about 20 seconds, five inches from the heat source, just until the top is slightly browned.
Nutrition Facts : Calories 25, Fat 1.7, SaturatedFat 0.2, Sodium 390.4, Carbohydrate 2.1, Fiber 0.7, Sugar 1, Protein 1.2
MUSHROOM, BACON, AND POTATO FRITTATA
This is a great weeknight dinner. It is even quicker to throw together if you saute the bacon, mushrooms, & onions earlier in the day. If you don't have mushrooms or bacon on hand, you can substitute other veggies or ham. It's very versatile!
Provided by Hollyism
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Cut the bacon into small pieces and cook in an oven safe saute pan until crispy. Remove to a paper towel lined plate to drain.
- In the bacon drippings, saute the mushrooms and onions until cooked through and softened. Remove to plate.
- Drizzle about a tablespoon of olive oil into saute pan and saute potatoes, turning often, until cooked through and lightly browned.
- While potatoes are cooking, beat eggs, salt, and pepper.
- Return the mushrooms, onions, and bacon to the saute pan, spreading evenly.
- Add beaten eggs, sprinkle with rosemary and cook on medium until just set around the edges.
- Place saute pan in the preheated oven and cook for approximately 10 minutes, or until center is set. Sprinkle with shredded cheese and place back in the oven until cheese is melted.
- Slide out onto serving plate and cut into wedges.
Nutrition Facts : Calories 404.3, Fat 29.4, SaturatedFat 10.1, Cholesterol 317.6, Sodium 475.3, Carbohydrate 16.7, Fiber 2.5, Sugar 2.8, Protein 19
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