Mushroom & Fontina Frittata recipe |
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09/20/2011
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Ingredients2 tbsp olive oil1 medium onions , thinly sliced 1 small green bell peppers , thinly sliced 1 cup fresh mushroom slices 1 medium garlic cloves , minced 8 eggs (large) 2 egg whites (large) 1/3 cup whole milk 3/4 tsp salt , to taste (optional) 1/4 tsp black pepper 1 tbsp fresh basil (or 1 teaspoon dried) 1 1/2 tbsp unsalted butter 1 cup fresh cherry tomatoes , halved 5 oz (140gr) Cheese, fontina, shredded (if you can't find this, replace with low fat cheese of your choice) DirectionsIn large skillet, add oil and heat to medium.Cook onion and peppers 5 minutes over medium heat, stirring regularly. Mix in mushrooms, cover, and cook 3 minutes, stirring frequently. Add garlic and cook 1 additional minute. Remove mixture from heat and spoon onto plate. Wipe skillet clean. Add butter and melt over medium heat. In large bowl, whisk together eggs, egg whites, milk, salt, pepper, and basil. Combine vegetables and egg mixture and pour into heated skillet. Sprinkle with tomatoes and cheese. Cook vegetables and egg mixture over medium-low heat 15 to 18 minutes or until almost fully cooked. Preheat grill. Place frittata under grill for 2 to 4 minutes to brown top. Remove frittata from oven and allow to cool, approximately 5 minutes. Invert cooled frittata onto plate and invert again so cheese is on top. Chill until ready to serve. Nutritional infoServing size: 1 pieceAmount Per Serving: Calories 131.1 Total Carbs 3.3 g Dietary Fiber 0.7 g Sugars 2.4 g Total Fat 10 g Saturated Fat 3.6 g Unsaturated Fat 6.4 g Potassium 122.8 mg Protein 7.5 g Sodium 103.9 mg ServingsServes 10Recipe courtesy of Dlife - For your diabetes life. |
| views: 2937
avg rating: 2.66
votes: 32 |
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