Contributed By: Hilary
Vegetarian Times
Add crusty rolls and an avocado salad for a great brunch menu.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Egg & Cheese
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Nutrition Content: Good Source of Calcium
Meal Type: Breakfast & Brunch
Lunch
Ingredients
1 tbs. Olive oil
3 tbs. Minced shallots (large)
3 cups Shiitake mushrooms, stemmed and thinly sliced (8 oz.)
1 1/2 tsp. Fresh savory, minced
1/2 tsp. Salt
1/4 tsp. Freshly ground pepper
10 Large eggs
1 cup Fontina cheese, shredded (3 oz.)
1 tbs. Chopped parsley
Preparation
Preheat oven to 350 F.
In a large nonstick, ovenproof skillet, heat oil over medium heat. Add shallots and cook, stirring often, until beginning to soften, about 2 minutes. Add mushrooms, savory, 1/4 tsp. salt and 1/4 tsp. pepper; stir often, until mushrooms release juices, 5 to 6 minutes.
In bowl, whisk eggs until frothy. Stir in cheese and remaining salt and pepper.
Pour eggs over mushrooms in skillet, tilting pan to spread evenly. Cook without disturbing until about 1/4 inch around outer edge is set. With a spatula, lift some egg mixture from sides of pan, tipping pan to allow uncooked egg flow to pan bottom.
Place skillet in oven and bake 18 minutes.
Invert frittata onto large serving plate. Sprinkle with parsley.
Cut into wedges; serve warm.
Cook's Notes
Nutrition Information
Calories: 234
;
Total Fat: 15 g
;
Saturated Fat: 6 g
;
Polyunsaturated Fat: 1 g
;
Carbohydrates: 11 g
;
Protein: 15 g
;
Vitamin A: 767 IU
;
Vitamin C: 1 mg
;
Calcium: 148 mg
;
Sodium: 408 mg
;
Iron: 2 mg
;
Fiber: 1 g