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?


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

    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 :)

  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!

    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!