Mushroom and Cheese Frittata (4 Ww Points) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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found on 3 fat chicks on a diet Ingredients:
6 egg whites |
3 whole eggs |
2 tablespoons milk |
1/4 teaspoon salt |
1/4 teaspoon freshly cracked black pepper |
nonstick cooking spray |
8 ounces mushrooms, sliced |
1/2 small onion, chopped |
1 medium zucchini, sliced into rounds |
2 ounces gruyere cheese, grated |
3 tablespoons parmesan cheese, grated |
1 teaspoon chopped fresh thyme |
Directions:
1. Preheat the broiler.
2. Whisk egg whites, eggs, milk, salt, and pepper in a mixing bowl until well blended.
3. Heat a 9 inch nonstick oven-proof skillet over medium heat. Spray with cooking spray and add the mushrooms and onions; saute until softened and juices evaporate. Add the zucchini and saute until tender, about 5 minutes, stirring well. Decrease heat to medium low. Puor the egg mixture over the mushroom and zucchini mixture. Sprinkle with the cheeses and thyme. Cover and cook until the frittata is almost set but the top is still runny. Place the skillet, uncovered, under the broiler and cook until golden brown on top, about a minute or two. Remove from oven, then loosen from skillet with a spatula and slice it onto a plate. Cut into 4 wedges and serve.
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