Fondue Cheese
and Mushroom Frittata
- 6 large eggs, slightly
beaten
1/3 cup shredded Gruyere or Swiss cheese
1/4 cup water
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 tablespoons margarine or butter
1 1/2 cups thinly sliced fresh mushrooms (4-ounces)
2 green onions, thinly sliced
1 tablespoon snipped fresh Italian flat-leaf parsley
1 tablespoon snipped fresh dillweed
- Combine eggs, cheese,
water, salt, and pepper. Heat margarine or butter in a 10-inch
nonstick skillet until melted. Add mushrooms; cook over medium-high
heat 4 to 5 minutes or until liquid evaporates. Add green onion,
parsley, and dillweed. Reduce heat.
- Pour egg mixture over
mushroom mixture. Cook, uncovered, over medium heat. As the egg
mixture begins to set, run a spatula around edge of skillet,
lifting mixture so uncooked portion flows underneath. Continue
until almost set. Remove from heat. Cover; let stand 3 to 4 minutes
or until top is set. Cut into wedges.
Makes 4 servings.
Menu Suggestion: Make it a meal with orange juice,
sausage, and blueberry muffins.
Nutritional facts per serving:
calories: 216, total fat: 17g, saturated fat: 5g, cholesterol:
331mg, sodium: 332mg, carbohydrate: 3g, fiber: 0g, protein: 13g,
calcium: 12%, iron: 11%
Recipe provided by Better
Homes and Gardens - BHG.com
a member of the Home
and Family Network for the best of cooking,
gardening,
decorating
and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.
