Wild-Mushroom Frittata (Self Magazine)

TamTastic

Wild-Mushroom Frittata

Adding brunch to your weekend agenda does not mean you need to add that other "b" word—a belly! We're just wild about this frittata, a protein-rich meal that will keep your hunger at bay throughout the day. Try it this weekend, and then next week, whip up some other healthy alternatives.

Serves 4
Ingredients

* 1 tablespoon extra-virgin olive oil
* 2 teaspoons butter
* 3/4 pound wild mushrooms (such as shiitake), chopped into bite-size pieces
* 1/4 cup sliced green onions
* 1 teaspoon fresh thyme
* 5 egg whites
* 2 tablespoons each chopped fresh herbs (such as chive, parsley, chervil)
* Squeeze of lemon

Preparation

Heat oven to 350°. Heat oil on high in a 6-inch cast-iron skillet for 2 minutes. Add butter; when it foams, add mushrooms. Season with salt and pepper and sauté 5 minutes. Reduce heat to low and add onions and thyme; sauté 2 or 3 minutes. Stir in egg whites with a heatproof rubber spatula until eggs start to set. Transfer skillet to oven and bake 5 minutes, until golden. Sprinkle with remaining herbs and lemon juice. Cut into wedges and serve.

The skinny

* 123 calories per serving
* 5.7 g fat (1.8 g saturated)
* 13.1 g carbs
* 7 g fiber
* 5.4 g protein

TamTastic

Wild-Mushroom Frittata

Adding brunch to your weekend agenda does not mean you need to add that other "b" word—a belly! We're just wild about this frittata, a protein-rich meal that will keep your hunger at bay throughout the day. Try it this weekend, and then next week, whip up some other healthy alternatives.

Serves 4
Ingredients

* 1 tablespoon extra-virgin olive oil
* 2 teaspoons butter
* 3/4 pound wild mushrooms (such as shiitake), chopped into bite-size pieces
* 1/4 cup sliced green onions
* 1 teaspoon fresh thyme
* 5 egg whites
* 2 tablespoons each chopped fresh herbs (such as chive, parsley, chervil)
* Squeeze of lemon

Preparation

Heat oven to 350°. Heat oil on high in a 6-inch cast-iron skillet for 2 minutes. Add butter; when it foams, add mushrooms. Season with salt and pepper and sauté 5 minutes. Reduce heat to low and add onions and thyme; sauté 2 or 3 minutes. Stir in egg whites with a heatproof rubber spatula until eggs start to set. Transfer skillet to oven and bake 5 minutes, until golden. Sprinkle with remaining herbs and lemon juice. Cut into wedges and serve.

The skinny

* 123 calories per serving
* 5.7 g fat (1.8 g saturated)
* 13.1 g carbs
* 7 g fiber
* 5.4 g protein

Mom_To_5

sounds yummy!!!