Mushroom and Shallot Frittata With Ham. |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Moist, filling breakfast. Ingredients:
15 ounces egg beaters garden vegetable egg substitute |
1 egg |
2 tablespoons water |
1 tablespoon butter |
1 medium shallot, diced |
1/2 cup diced mushroom |
1/2 cup diced ham slices |
1 cup shredded colby-monterey jack cheese, divided |
1 teaspoon cilantro |
1 teaspoon parsley |
1 teaspoon chives |
1/2 teaspoon pepper |
Directions:
1. Preheat oven to 350°F.
2. Saute shallots and mushrooms in butter until soft.
3. Whisk egg beaters, egg and water in a bowl.
4. Add 1/2 cup cheese, cilantro, parsley, chives, pepper, ham and sauteed shallots and mushrooms to egg mixture and stir to combine.
5. Spray deep dish pie plate with cooking spray, pour in mixture top with the remaining cheese and bake at 350°F for 30-40 minutes or until a toothpick comes out clean.
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