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Mushroom parmesan frittata

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    Mushroom parmesan frittata Gluten Free Low Sodium

    With 19 grams of protein, this satisfying egg dish is the perfect supper to keep the late-night munchies away.


    4 large eggs
    8 egg whites
    1 1/2 ounces dried portabella mushrooms, prepared according to package directions
    1/3 cup grated Parmesan cheese
    1 tablespoon extra-virgin olive oil


    1. Preheat broiler.
    2. In a medium bowl, combine whole eggs and egg whites. Whisk. Add mushrooms and cheese. Stir.
    3. Heat oil in a large skillet over medium-high heat. Add egg mixture (made in step 2). Cook for 3 minutes or until eggs are just set.
    4. Transfer skillet to the oven and broil for 3 minutes or until eggs are completely set and slightly browned.
    5. Cut into 4 wedges. Serve warm.

    Makes 4 servings

    Recipe contains: egg, milk

    Carb choices per serving: 0

    *Option not included in nutrition facts.


    You can also make this recipe with only egg whites to decrease the amount of saturated fat ― just use 16 egg whites instead!*

    Nutrition Facts