Fondue Cheese and Mushroom Frittata
Creamiest cheese and mushroom frittata you'll ever eat. Make it a meal with orange juice, sausage, and blueberry muffins.
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.
Nutritional Information Per Serving (1/4 of recipe): 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. © 2003 Meredith Corporation. All Rights Reserved.