Friday, March 2, 2012

Make It: Mushroom Scallion Frittata

Frittatas are:

#1 - easy as heck to whip together and cook up oh-so quick.
#2 - extremely versatile.  You can pretty much throw in anything you want and it will be delicious.
#3 - a healthy way of getting those veggies and proteins into your daily diet.


So, the million dollar question: why don't I make frittatas more often?!  Most of us usually have eggs on hand, right?  And I am almost positive that you have something you could dredge up from the produce drawer.  Toss in a couple of seasonings - maybe even some cheese ;) - and there you go.  Your meal is practically ready.  Anyways, so when I stumbled upon this Mushroom Scallion Frittata in Whole Living's Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients, I knew instantly that it would be on this week's menu.  Aside from the mushrooms, the remainder of the (short!) ingredient list was all stuff I keep around.


My favorite thing about this recipe though?  A serving is only 112 calories...and a serving is an entire quarter of the pan, not some dinky little sliver.  So, truthfully, I ate half the pan and it was still under 250 calories!  Add a side salad and it was a perfect lunch...I was completely satiated, snagged a good portion of veggies, and a got healthy shot of protein.  Not bad for less than 10 minutes work!

This picture only shows a quarter of the pan  - told ya it was a generous portion!

Mushroom Scallion Frittata
from Whole Living's Power Foods


"Any combination of mushrooms works well in this dish; choose among shiitake, cremini, oyster, or maitake."


3 large whole eggs plus 3 large egg whites
1/4 cup cottage cheese
6 mushrooms, trimmed, cleaned, and thinly sliced (I used regular ol' white mushrooms as I'm still easing my way into fungi lol)
4 scallions, trimmed and finely chopped
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil

1. Heat broiler, with rack 4 inches from heat source.  In a large bowl, whisk together whole eggs, egg whites, and cottage cheese.  Add mushrooms and scallions; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. (I used a 1/4 teaspoon salt and 1/2 teaspoon pepper.)
2. Heat oil in a medium ovenproof skillet over medium heat.  Add egg mixture.  Cook until eggs are almost set, 3 to 5 minutes.
3. Transfer skillet to broiler.  Cook until the top is set and just beginning to brown, 3 to 4 minutes.  Run a flexible spatula around edge of frittata to loosen from pan.  Cut into wedges, and serve.

Per serving: 112 calories, 1.6g saturated at, 5g unsaturated fat, 160mg cholesterol, 3.5g carbohydrates, 7.7g protein, 254mg sodium, .6g fiber


What kinds of ingredients do you like putting into your frittata?

4 comments:

  1. Looks delicious! I'm kind of a chuck every vegie in the fridge frittata kinda girl...

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    1. Thank you! Yum, that's the beauty of frittatas - you can throw anything into em. I gotta take more advantage of that fact! Thanks for popping by :)

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  2. This is going to sound crazy but I've actually never made frittata. I know right? It always looks so good I've just never done it. May need to give it a go!

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    1. Definitely do! They are a cinch to whip up & very easy to customize to your own taste. Healthy, too :) If you make one, let me know how it goes!

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