Mushroom Egg White Frittata With Fat Free Feta Recipes

MUSHROOM AND FETA FRITTATA

Mushroom and Feta Frittata image

Preheat the oven broiler with the rack about 6 inches from the heat. Heat the olive oil in a sauté pan over medium heat. Add the onion and mushrooms and cook

Provided by Ronnie Fein

Categories Main

Time 25m

Yield 4-8 Servings

Number Of Ingredients 10

Ingredients

2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 cups cut up mushrooms
8 large eggs, beaten
2 tablespoons milk
2-3 tablespoons chopped fresh parsley
2 tablespoons butter
1 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
freshly ground black pepper, to taste

Steps:

Preheat the oven broiler with the rack about 6 inches from the heat. Heat the olive oil in a sauté pan over medium heat. Add the onion and mushrooms and cook for 3-4 minutes or until softened. Dish out the vegetables and set aside. Mix the eggs, milk and parsley together in a bowl. Heat the butter in the sauté pan over medium heat. When the butter has melted and looks foamy, return the cooked vegetables to the pan. Scatter the feta and Parmesan cheeses on top. Pour in the egg mixture and turn the heat to low. Stir once or twice, then cook undisturbed for about 8 minutes or until the bottom has set. Place the pan under the broiler for up to a minute or until the frittata is puffed, golden and crispy on top. Season to taste with freshly ground black pepper.

Nutrition Facts :

VEGETABLE AND FETA BAKED FRITTATA

Vegetable and Feta Baked Frittata image

Provided by Ryan Scott

Categories Egg Mushroom Vegetable Breakfast Brunch Bake Low Fat Low Cal Feta Asparagus Pea Spring Healthy Self

Yield Makes 2 servings

Number Of Ingredients 10

Ingredients

1 teaspoon olive oil
8 cremini mushrooms, thinly sliced
1/4 cup thinly sliced shallots
4 asparagus spears, cut into 1-inch pieces
1 scallion, thinly sliced
1/4 cup peas
1 tablespoon fresh chopped dill
4 egg whites, lightly beaten
1 ounce reduced-fat feta, crumbled
4 slices grilled Canadian turkey bacon

Steps:

Heat oven to 350°F.
In a medium oven-safe frying pan, heat oil over medium heat. Cook mushrooms and shallots until browned, 5 to 7 minutes.
Season with salt and black pepper. Mix in asparagus, scallion, peas and dill.
Pour egg whites on top of mixture; sprinkle on cheese; shake pan to incorporate. Bake until egg whites are set, 15 to 20 minutes.
Serve immediately with turkey bacon on the side.

EGG WHITE FRITTATA

Egg White Frittata image

"This egg dish is very satisfying and nutritious, too," writes Linda LaPresle of Glendora, California. "Whether I serve it for Saturday breakfast or for Sunday supper, it's always a hit."

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1-1/4 cups sliced fresh mushrooms
1/2 medium onion, diced
1/2 small sweet red pepper, sliced
1/2 small green pepper, diced
1/4 teaspoon salt
1/4 teaspoon dried oregano
Dash pepper
1 tablespoon olive oil
8 egg whites, beaten
1 tablespoon grated Parmesan cheese

Steps:

In a 10-in. ovenproof skillet, saute the mushrooms, onion, red pepper, green pepper, salt, oregano and pepper in oil until vegetables are tender. Beat egg whites until foamy; pour into skillet. Cook for 3 minutes over medium-low heat or until puffed and lightly browned on bottom. Sprinkle with cheese., Bake, uncovered, at 375° for 8-10 minutes or until egg whites are set. Loosen edges and bottom of frittata with a rubber spatula. Invert onto a serving plate; cut into four wedges. Serve immediately.

Nutrition Facts : Calories 184 calories, Fat 8g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 565mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

MUSHROOM EGG WHITE FRITTATA WITH FAT FREE FETA

Mushroom Egg White Frittata With Fat Free Feta image

Since I have egg whites every day, I add different ingredients and look for different ways to cook it. So here is a healthy and yummy lunch.

Provided by Newbie.Cook

Categories Lunch/Snacks

Time 30m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

2 egg whites
1/2 teaspoon parsley flakes
2 small button mushrooms (chopped)
2 tablespoons fat free feta cheese (crumbled)
1 dash pepper
1 dash garlic salt

Steps:

Pre heat oven to 350°F
Bring a cup cake pan and brush 4 cups with olive oil.
Whisk the egg whites with pepper, salt and parsley flakes.
Pour the egg mix into the 4 cups.
Add the mushrooms and Feta to the egg mix evenly.
Bake it for 25 minutes.
After you take the pan out let it set for 2 minutes then serve.

Nutrition Facts : Calories 40.3, Fat 0.2, Sodium 111.8, Carbohydrate 1.5, Fiber 0.3, Sugar 0.9, Protein 7.9

FETA FRITTATA

Feta Frittata image

Chopped tomatoes and feta cheese come together to make this frittata extra special. It's perfect for a lazy Sunday or to serve with a tossed salad for a light lunch. -Marjorie Dodero, Seal Beach, California

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1 green onion, thinly sliced
1 small garlic clove, minced
2 large eggs
1/2 cup egg substitute
4 tablespoons crumbled feta cheese, divided
1/3 cup chopped plum tomato
4 thin slices peeled avocado
2 tablespoons reduced-fat sour cream

Steps:

Heat a lightly oiled 6-in. nonstick skillet over medium heat. Saute onion and garlic until tender. Whisk the eggs, egg substitute and 3 tablespoons feta cheese. Add egg mixture to skillet (mixture should set immediately at edges). Cover and cook until nearly set, 4-6 minutes., Sprinkle with tomato and remaining feta cheese. Cover and cook until eggs are completely set, 2-3 minutes longer. Let stand for 5 minutes. Cut in half; serve with avocado and sour cream.

Nutrition Facts : Calories 203 calories, Fat 12g fat (4g saturated fat), Cholesterol 224mg cholesterol, Sodium 345mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

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