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Categories:
egg whites eggs milk salt freshly cracked black pepper nonstick cooking spray mushrooms onion zucchini Gruyere cheese Parmesan cheese thyme
Viewed: 45 - Published at: 5 years agoIngredients
- 6 egg whites
- 3 whole eggs
- 2 tablespoons milk
- 14 teaspoon salt
- 14 teaspoon freshly cracked black pepper
- nonstick cooking spray
- 8 ounces mushrooms, sliced
- 12 small onion, chopped
- 1 medium zucchini, sliced into rounds
- 2 ounces gruyere cheese, grated
- 3 tablespoons parmesan cheese, grated
- 1 teaspoon chopped fresh thyme
Method
- Preheat the broiler.
- Whisk egg whites, eggs, milk, salt, and pepper in a mixing bowl until well blended.
- Heat a 9 inch nonstick oven-proof skillet over medium heat.
- Spray with cooking spray and add the mushrooms and onions; saute until softened and juices evaporate.
- Add the zucchini and saute until tender, about 5 minutes, stirring well.
- Decrease heat to medium low.
- Puor the egg mixture over the mushroom and zucchini mixture.
- Sprinkle with the cheeses and thyme.
- Cover and cook until the frittata is almost set but the top is still runny.
- Place the skillet, uncovered, under the broiler and cook until golden brown on top, about a minute or two.
- Remove from oven, then loosen from skillet with a spatula and slice it onto a plate.
- Cut into 4 wedges and serve.
