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Mini Mushroom Frittatas

This is the time of year when there are an abundance of holiday gatherings, most of which necessitate bringing along something to share. Wine is the obvious choice – but it sometimes screams last minute and just doesn’t feel as thoughtful as bringing something you spent time lovingly preparing in your kitchen. And by lovingly, I really mean frantically putting together last minute because even though you cook everyday, the idea of figuring out what to bring to a party spurs all out panic. So don’t panic and whip up these delicious little mushroom and caramelized onion frittatas. They taste great warm or cold, look beautiful, and are a perfect addition to any holiday spread. They also make a great on-the-go breakfast treat.

Mini Mushroom Frittatas
Servings: 12
Serving Size: 1 frittata
Nutritional Info: 80.1 calories, 4.7g of fat, 1.8g carbohydrates, .3g dietary fiber, 7.8g of protein
Weight Watchers® PointsPlus®: 2 *


Ingredients

  • 1 tbsp unsalted butter
  • 1 medium yellow onion, sliced very thin
  • 1/2 tsp finely chopped fresh thyme leaves
  • 8 ounces cremini mushrooms, cleaned and sliced
  • 4 oz reduced fat Swiss cheese
  • 4 whole eggs
  • 8 egg whites
  • 2 tablespoons skim milk
  • .5 tsp Worcestershire
  • 1 tsp salt
  • Salt and pepper

Instructions

  1. Preheat the oven to 350.
  2. Bring a saute pan to medium low heat and add the butter. Once melted, add the onions and cook for about 30-45 minutes until deep brown and caramelized. Stir when needed to prevent burning. Once finish stir in the thyme and season with salt and pepper to your liking.
  3. Remove the onions from the pan and add the mushrooms. Cook for about ten minutes until softened and season with salt and pepper to your liking. There should be enough residual butter leftover so the mushrooms don’t burn, but if needed add some cooking spray. Mix together with the onions when finished.
  4. While the mushrooms are cooking, whisk together the eggs, egg whites, milk, salt, and Worcestershire. Stir in the cheese.
  5. Spray your muffin tin with cooking spray. Divide the mushroom mixture between the 12 cups, saving 12 mushrooms slices if you want to place them on top. Then pour the egg mixture over. Add the mushroom slice if you would like them for the top. This is purely decorative.
  6. Bake for about 15 minutes until cooked through. Let rest for 5-10 minutes before serving. Delicious warm or cold.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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1 Response to Mini Mushroom Frittatas

  1. Lidi on December 17, 2012

    Ha! I also spin into a panic about what to bring to parties. Lately, I’ve been spending way too much time making finicky appetizers and I need to back it up to less labor intensive food. These are lovely and healthy!

    Reply

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