French-Countryside Frittata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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An (8-ounce) package of presliced domestic mushrooms can be substituted for the specialty mushroom blend. Ingredients:
1 cup (1/2-inch) cubed french bread |
1 teaspoon dried thyme |
2 teaspoons dijon mustard |
1/4 teaspoon pepper |
6 large egg whites, lightly beaten |
1 large egg yolk, lightly beaten |
cooking spray |
1/2 cup chopped red onion |
3 garlic cloves, minced |
2 (4-ounce) packages sliced specialty mushroom blend (a blend of sliced crimini, shiitake, and oyster mushrooms) |
1/4 cup (1 ounce) crumbled goat cheese with basil |
Directions:
1. Preheat oven to 400°.
2. Place bread cubes in a single layer on a jelly-roll pan. Bake at 400° for 8 minutes or until toasted. Increase oven temperature to 450°. Combine first 6 ingredients in a bowl; stir well. Set aside.
3. Coat an 8-inch nonstick skillet with cooking spray, and place over medium heat until hot. Add chopped red onion and garlic, and sauté 3 minutes. Add mushrooms, and sauté 5 minutes. Stir in bread cube mixture, and spread evenly in bottom of skillet. Cook over medium-low heat 5 minutes or until almost set.
4. Wrap handle of skillet with foil; place skillet in oven, and bake at 450° for 5 minutes or until set. Sprinkle with cheese; bake an additional minute or until cheese is warm (cheese will not melt).
5. Note: Substitute 1 cup egg substitute for 6 egg whites and 1 egg yolk, if desired.
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