Zucchini, Shallot, and Mushroom Frittata with Cheddar, For One
I love omelets. Big, flavorful, loaded with whatever is handy (usually sausage, bacon, or beef in our house of meat lovers). A frittata is essentially an open faced omelet. Takes longer to cook because you finish it off in the oven, but that frees you up to work on other components of brunch or do your dishes. It also saves you that step of trying to fold without making a mess. It can be as healthy or unhealthy as you want, loaded with whatever you want. This one fits my current healthy streak and serves 1 at 233 calories and 13 grams of fat.
- 1/4 cup egg whites
- 1 egg
- .5 zucchini, diced
- 1 small shallot, finely diced
- 1 oz mushroom caps, sliced
- .8 oz sharp cheddar cheese, grated (I like to use a microplane so that it looks like gobs more cheese than it is)
- 1 pinch salt
1. Preheat your oven to 350 degrees.
2. Coat your small skillet with cooking spray.
3. Saute the zucchini and shallots until they begin to soften.
4. Add the mushrooms and saute just until they’re no longer raw. Remove from heat.
5. Beat the egg and egg white together with salt.
6. If your skillet is oven safe, pour the egg mixture into it. If it’s not, transfer the mixture to a greased pie plate.
7. Sprinkle the cheese over the top.
8. Bake for 20 to 25 minutes until set.
9. Turn out on to a cutting board and allow to rest a couple minutes.
10. Slice and serve.