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.

First Published: 10/17/2016
Last Reviewed: 10/17/2016

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