Mushroom Frittata

By t1bishop

This vegetarian entree is ideal for a light breakfast or brunch, but can also be served for dinner paired with a simple side salad

Ingredients

• 1 (8-ounce) package exotic mushroom blend
• 1/2 cup shredded Parmigiano-Reggiano cheese
• 1 1/2 teaspoons chopped fresh thyme
• 2 large eggs
• 3 large egg whites

Preparation

Step 1

Directions: Preheat broiler. Heat an 8-inch ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms to pan; saute 12 minutes or until lightly browned. Place mushrooms in a medium bowl; cool slightly. Wipe pan clean with paper towels. Combine mushrooms, cheese, thyme, teaspoon freshly ground black pepper, 1/4 teaspoon salt, egg whites, and eggs in a medium bowl, stirring well with a whisk. Heat pan over medium heat. Coat pan with cooking spray. Add mushroom mixture; cook, covered, for 3 minutes or until almost set. Broil 3 minutes or until egg is set. Cut into
4 wedges