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Mushroom and Cheese Frittata

Mushroom and Cheese Frittata

6 egg whites
3 whole eggs
2 Tbsp milk
1/4 tsp salt
1/4 tsp freshly cracked black pepper
nonstick cooking spray
8 oz mushrooms, sliced
1/2 small onion, chopped
1 medium zucchini, sliced into rounds
2 oz Gruyere cheese, grated
3 Tbsp parmesan, grated
1 tsp chopped fresh thyme

Preheat the broiler.
Whisk egg whites, eggs, milk, salt, and pepper in a mixing bowl until well blended.
Heat a 9 inch nonstick oven-proof skillet over medium heat. Spray with cooking spray and add the mushrooms and onions; saute until softened and juices evaporate. Add the zucchini and saute until tender, about 5 minutes, stirring well. Decrease heat to medium low. Puor the egg mixture over the mushroom and zucchini mixture. Sprinkle with the cheeses and thyme. Cover and cook until the frittata is almost set but the top is still runny. Place the skillet, uncovered, under the broiler and cook until golden brown on top, about a minute or two. Remove from oven, then loosen from skillet with a spatula and slice it onto a plate. Cut into 4 wedges and serve.

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Serves: 4 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
180 10 5 18 1 390 5 4
  • Adriana

    I made this for dinner last night and it was absolutely delicious! And easy too. I didn’t have regular eggs on hand, so I used 1 & 1/3 cups of egg beaters and when I put it through the WW recipe builder, it came out to 3 points per serving. I’ll definitely be making this again.

    Thanks! =)

  • Shelton

    Good

  • Ashley

    I loved this and it was sooo simple to make.

  • stefano

    I would like to add few notes (directly from Italy) to this easy but delicious and easy to prepare dish.

    1. Italian proper spelling is FRITTATA and not “fritrata”
    2. Very italian but for the mushroom that however sounds nice.
    3. Try this: do not sprinkle gruyere cheese but prepare some slices of:
    [sweet version] Asiago Cheese (or similar young and milky, mozzarella or provola (smoked) will work as well)
    [spicy version] some slices of gorgonzola chease or stilton or roquefort or bergarder (are all of the same family)
    Cook the frittata as described until the frittata is almost set but the top is still runny. Place cheese slices on top and fold the frittata as an envelope. Keep cooking few minutes more until the cheese internally has melted.
    Serve VERY hot and (carefully) enjoy.
    Ciao!!!

  • Sheila

    I wonder what you could use instead of Gruyere to make it Core? I can’t think of a creamy cheese like that, that is fat free. Any ideas?

  • Emily

    I feel like there are a few very very lowfat goat cheeses out there that would be an awesome substitute…also the laughing cow cheese has a lowfat variety that is incredible! Thats what I am going to use when I attempt this recipe!

  • Rosebud

    I like to put a chopped fresh tomato in this recipe and I use whatever cheese I happen to have on hand (parmesan or romano; cheddar or cheese slices (which is more creamy and lower in C’s). Sometimes, I slice up 2-3 turkey pepperettes and put that in as well; tastes like pizza, then serve with a bit of ketchup … yummy!

  • maya

    i love this. My thought it was best than haveing pizza. it was so simple and easy but the results where great. i have tried other recipes to but are as good as this one. i think that everone should try this great food.

  • Barb

    I tried the recipe, I did not have any Gruyere cheese so I substituted with feta and also used egg substitute and this was excellent I will make this again for sure

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  • Emily

    It is not really vegetarian :/

  • Karen Peavy

    Wondering if anyone+ has used fat free cream cheese, and if so how was it?

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