Mini Mushroom Frittatas - Slender Kitchen

Mini Mushroom Frittatas

Weight Watchers® SmartPoints™
(4 PointsPlus®)

Recipes Content


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.

Prep Time

Mini Mushroom Frittatas

Prep Time: 
Cook Time: 
Total Time: 


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

Nutritional Facts

Serving Size: 
2 frittatas
Amount Per Serving
Calories 167
Calories from Fat 84
% Daily Value *
Total Fat 9g
Saturated Fat 3g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 143mg
Sodium 602mg
Total Carbohydrate 5g
Dietary Fiber 1g
Sugars 3g
Protein 16g


  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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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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