Breakfast and Brunch Recipes
Artichoke and Mushroom Frittata
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 large eggs
- 5 large egg whites
- 4 tablespoons low fat mozzarella or goat cheese, divided
- Salt
- Freshly ground pepper
- 1 (8 ounce) can artichoke hearts, rinsed and drained, or 8 ounces vegetable of your choice
- 4 ounces fresh shiitake mushrooms, thinly sliced
Instructions
- Heat broiler.
- Whisk eggs in large bowl. Sprinkle with salt and pepper.
- If using shredded cheese, mix half of it in with the eggs. If using goat cheese or another soft cheese, reserve it for the topping at the end of the recipe.
- Heat oil in medium nonstick ovenproof skillet over medium-high heat. Add mushrooms; sauté until browned, about 5 minutes.
- Add artichokes to skillet and stir 2 minutes.
- Add eggs; stir to blend. Reduce heat to medium, cover, and cook until eggs are almost set, about 5 minutes.
- Sprinkle with remaining 2 tablespoons cheese.
- Transfer frittata to broiler. Broil just until set in center, about 1 minute.
- Using a rubber spatula, loosen edges of frittata and slide out onto platter.
- Serve warm or at room temperature.