Mushroom Egg White Frittata With Fat Free Feta Recipes

MUSHROOM AND FETA FRITTATA

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.

MUSHROOM EGG WHITE FRITTATA WITH FAT FREE FETA

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.

EGG WHITE FRITTATA

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.

SPINACH, MUSHROOM, AND FETA FRITTATA

Steps:

• In a large saucepan over medium heat, cook spinach in a small amount of water, covered, until wilted (about 3 minutes), tossing once with a fork.
• Chop spinach and squeeze dry.
• Melt the butter in a nonstick ovenproof medium size skillet over medium heat.
• Add in the bell pepper, mushrooms, and green onions; stir/saute for 3 minutes.
• Add in the zucchini; stir/saute for 3 minutes or until the vegetables are tender.
• Stir in the spinach.
• In a mixing bowl, whisk the eggs, milk, parsley, salt, and pepper.
• Pour over vegetables in skillet.
• Sprinkle feta cheese over the top.
• Put skillet in a 350° oven; bake for about 25 minutes or until eggs are set.
• Let stand for 5 minutes.
• Cut into wedges and serve.