Mushroom Frittata
May 18, 2008 19:09:48 GMT -8
Post by jjg on May 18, 2008 19:09:48 GMT -8
Mushroom Frittata
Cooking for Two, pg 235 by Joanna Lund
Downright delicious, this skillet entrée is spectacular for brunch! Instead of preparing several dishes, blend them all together: the potatoes, the eggs, the veggies—yum,yum!
Serves 2
½ cup sliced mushrooms
1 ½ cups frozen loose-packed shredded hash brown potatoes
¼ cup chopped green onion
3 eggs, beaten
¼ cup Land O Lakes Fat Free Half & Half
½ teaspoon dried basil
1/8 teaspoon black pepper
¼ cup shredded Kraft reduced-fat Cheddar cheese
In a medium skillet sprayed with butter-flavored cooking spray, sauté mushrooms, potatoes, and green onion for 5 minutes. In a small bowl, combine eggs, half & half, basil, and black pepper. Mix well using a wire whisk. Pour egg mixture into skillet with mushroom mixture. Cook for 3 minutes or until egg mixture is set, running a spatula around the edge of the skillet and lifting mixture so uncooked portion can run underneath. Sprinkle Cheddar cheese evenly over top. Remove from heat. Evenly divide into 2 servings.
Hint: Mr. Dell’s frozen shredded potatoes are a good choice or raw shredded potatoes, rinsed and patted dry, may be used in place of frozen potatoes.
Each serving equals:
HE: 2 protein, ½ bread, ½ vegetable, 18 optional calories
210 calories, 10 gm fat, 16 gm protein, 14 gm carbohydrate, 281 mg sodium, 183 mg calcium, 1 gm fiber
Diabetic exchanges: 2 meat, 1 starch, ½ vegetable
Carb choices: 1
Note: replace eggs with equivalent egg substitute
Cooking for Two, pg 235 by Joanna Lund
Downright delicious, this skillet entrée is spectacular for brunch! Instead of preparing several dishes, blend them all together: the potatoes, the eggs, the veggies—yum,yum!
Serves 2
½ cup sliced mushrooms
1 ½ cups frozen loose-packed shredded hash brown potatoes
¼ cup chopped green onion
3 eggs, beaten
¼ cup Land O Lakes Fat Free Half & Half
½ teaspoon dried basil
1/8 teaspoon black pepper
¼ cup shredded Kraft reduced-fat Cheddar cheese
In a medium skillet sprayed with butter-flavored cooking spray, sauté mushrooms, potatoes, and green onion for 5 minutes. In a small bowl, combine eggs, half & half, basil, and black pepper. Mix well using a wire whisk. Pour egg mixture into skillet with mushroom mixture. Cook for 3 minutes or until egg mixture is set, running a spatula around the edge of the skillet and lifting mixture so uncooked portion can run underneath. Sprinkle Cheddar cheese evenly over top. Remove from heat. Evenly divide into 2 servings.
Hint: Mr. Dell’s frozen shredded potatoes are a good choice or raw shredded potatoes, rinsed and patted dry, may be used in place of frozen potatoes.
Each serving equals:
HE: 2 protein, ½ bread, ½ vegetable, 18 optional calories
210 calories, 10 gm fat, 16 gm protein, 14 gm carbohydrate, 281 mg sodium, 183 mg calcium, 1 gm fiber
Diabetic exchanges: 2 meat, 1 starch, ½ vegetable
Carb choices: 1
Note: replace eggs with equivalent egg substitute