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French-Countryside Frittata (2)

Source of Recipe

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French-Countryside Frittata (2)

Cooking Light - September 1996 - Karen A. Levin,
Not yet rated.
2 servings. **NOTE: Substitute 1 cup egg substitute for 6 egg whites and 1 egg yolk, if desired

An (8-ounce) package of presliced domestic mushrooms can be substituted for the specialty mushroom blend.

Ingredients:
1 cup (1/2-inch) cubed French bread
1 teaspoon dried thyme
2 teaspoons Dijon mustard
1/4 teaspoon pepper
6 large egg whites, lightly beaten
1 large egg yolk, lightly beaten

Cooking spray
1/2 cup chopped red onion
3 garlic cloves, minced
2 (4-ounce) packages sliced specialty mushroom blend (a blend of sliced crimini, shiitake, and oyster mushrooms)
1/4 cup (1 ounce) crumbled goat cheese with basil

Preparation:
Preheat oven to 400°.

Place bread cubes in a single layer on a jelly-roll pan. Bake at 400° for 8 minutes or until toasted. Increase oven temperature to 450°. Combine first 6 ingredients in a bowl; stir well. Set aside.

Coat an 8-inch nonstick skillet with cooking spray, and place over medium heat until hot. Add chopped red onion and garlic, and sauté 3 minutes. Add mushrooms, and sauté 5 minutes. Stir in bread cube mixture, and spread evenly in bottom of skillet. Cook over medium-low heat 5 minutes or until almost set.

Wrap handle of skillet with foil; place skillet in oven, and bake at 450° for 5 minutes or until set. Sprinkle with cheese; bake an additional minute or until cheese is warm (cheese will not melt).

NOTE: Substitute 1 cup egg substitute for 6 egg whites and 1 egg yolk, if desired.

One serving equals: Calories 240 (Calories from fat 27 %); Fat 7.3 g (Satfat 3.2 g, Monofat 1.9 g, Polyfat 0.9 g); Protein 18.7 g; Carbohydrate 24.9 g; Fiber 3 g; Cholesterol 122 mg; Sodium 598 mg