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Mushroom Frittata

Sizzling eggs and mushrooms

Eggs are a versatile source of protein and are great for any meal: breakfast, lunch or dinner. One egg contains 70 calories and 6 grams of protein.

This simple recipe combines whole eggs and egg whites to decrease the calorie, fat and cholesterol content without compromising taste. Pair this dish with a salad for a light, late-summer meal.

Servings: 4


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


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

Nutritional Information

Amount per serving

  • Calories: 122
  • Fat: 6.4g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 13.3g
  • Carbohydrate: 3g
  • Fiber: 0.8g
  • Cholesterol: 116mg
  • Iron: 0.9mg
  • Sodium: 401mg
  • Calcium: 195mg

Source: Cooking Light (October 2009)

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