Wild Mushroom Frittata
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2tablespoons olive oil
- 1pound shiitake mushrooms, caps only, diced into ¼ inch cubes
- 1½teaspoons kosher salt
- 6eggs
- 1cup heavy cream
- ½teaspoon freshly ground black pepper
- â…“cup grated Muenster cheese
- â…“cup grated sharp white cheddar cheese
- â…“cup grated Parmesan cheese
- â…“cup grated mozzarella
- ⅓cup cream cheese, cut in ¼-inch dice
Nutritional analysis per serving (12 servings)
207 calories; 18 grams fat; 9 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 8 grams protein; 238 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat the oil in a medium skillet. Add the mushrooms and half-teaspoon salt, and cook over medium heat for 2 to 3 minutes, just until soft. Set in a sieve to drain.
- Step 2
Beat eggs in a bowl. Add the cream and remaining salt and pepper. Add cheeses and combine. Stir in the mushrooms.
- Step 3
Heat oven to 350 degrees. Oil 2 12-portion mini-muffin pans or a 12-portion regular muffin pan with oil spray. Divide the mixture evenly. Bake 15 to 20 minutes for mini-pans, 22 to 25 minutes for regular.
Private Notes