Mushroom Blue Cheese Frittata
- Level: Easy
- Yield: 8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 179
- Total Fat
- 12
- Saturated Fat
- 5
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 14
- Cholesterol
- 287
- Sodium
- 394
- Total: 45 min
- Active: 30 min
Ingredients
1 tablespoon extra-virgin olive oil
1 pound mixed sliced mushrooms
4 scallions, white and green parts, thinly sliced
12 large eggs
1/2 cup mushroom broth
1/3 cup chopped fresh parsley
Pinch of freshly grated nutmeg
Kosher salt and freshly ground pepper
2/3 cup crumbled blue cheese
Directions
- Preheat the broiler.
- Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, 12 to 15 minutes. Stir in the scallions.
- Meanwhile, whisk together the eggs, mushroom broth, parsley, nutmeg, 1 1/2 teaspoons salt and a generous amount of pepper. Gently stir in the blue cheese.
- Reduce the heat to medium and pour the egg mixture into the skillet. Cook, stirring gently to avoid breaking up the cheese too much, until the eggs begin to set, about 4 minutes.
- Place the skillet under the broiler and cook until the frittata is set, 3 to 4 minutes. Let stand 5 minutes in the skillet and then slide the frittata onto a cutting board or plate. Cut into wedges.