Food recipes
Mushroom-Shallot Frittata
Mushroom-Shallot Frittata
Ingredients:
4 shallots, finely chopped
1/2 pound mushrooms, finely chopped
2 teaspoons fresh chopped parsley
1 teaspoon thyme
3 eggs
5 large egg whites
1 tablespoon fat absolutely free half and 50% (or milk)
1/4 cup new grated pecorino Romano
1 tablespoon butter
Salt and fresh pepper
Directions:
1. Preheat oven to 350°F.
2. Warm butter in a large skillet over medium heat. Stir within shallots and saute until golden, relating to 5 minutes. add chopped mushroom, thyme, parsley, salt and pepper.
3. In a medium bowl whisk eggs, egg whites, parmesan, half and 50%, salt, and pepper.
4. Add eggs to the skillet generating of course eggs deal with all the mushrooms. Every time the edges get started to fixed (around 2 minutes) shift the skillet to oven. Cook around 15 minutes, or until frittata is thoroughly cooked. serve hot, lower into 4 equivalent wedges.
Ingredients:
4 shallots, finely chopped
1/2 pound mushrooms, finely chopped
2 teaspoons fresh chopped parsley
1 teaspoon thyme
3 eggs
5 large egg whites
1 tablespoon fat absolutely free half and 50% (or milk)
1/4 cup new grated pecorino Romano
1 tablespoon butter
Salt and fresh pepper
Directions:
1. Preheat oven to 350°F.
2. Warm butter in a large skillet over medium heat. Stir within shallots and saute until golden, relating to 5 minutes. add chopped mushroom, thyme, parsley, salt and pepper.
3. In a medium bowl whisk eggs, egg whites, parmesan, half and 50%, salt, and pepper.
4. Add eggs to the skillet generating of course eggs deal with all the mushrooms. Every time the edges get started to fixed (around 2 minutes) shift the skillet to oven. Cook around 15 minutes, or until frittata is thoroughly cooked. serve hot, lower into 4 equivalent wedges.
Printed from https://recipe.bluelayer.org/recipe/913/mushroom-shallot-frittata