1/2 lb. button mushrooms
oil spray
oil spray
2 teaspoon dry thyme
4 eggs
1/2 cup shredded Parmesan cheese
1/4 cup grated Gruyere cheese
4 eggs
1/2 cup shredded Parmesan cheese
1/4 cup grated Gruyere cheese
Directions:
Preheat oven (broiler).
Wipe mushrooms clean; then slice.
Spray nonstick skillet with oil.
Sauté mushrooms for about 5 minutes. Don’t overcrowd.
Sauté mushrooms for about 5 minutes. Don’t overcrowd.
In a medium size bowl beat eggs, Parmesan cheese, thyme, salt and black pepper.
Pour over mushrooms in skillet and cook until almost set, but still runny on top, about 2 minutes.
Sprinkle with gruyere cheese.
Pour over mushrooms in skillet and cook until almost set, but still runny on top, about 2 minutes.
Sprinkle with gruyere cheese. Broil until cheese is melted and browned, about 3 to 4 minutes.
Remove from oven with oven mitts and slide frittata onto a serving plate.
I had some Prosciutto di Parma slices and I served it with Prosciutto and spinach leaves with balsamic vinaigrette.
Tags: Cheese Mushroom Frittata recipe, egg recipe, Mushroom Frittata recipe, keep trim day 4 lunch
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