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Mini Mushroom Frittatas

Name: Mini Mushroom Frittatas
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 tbsp unsalted butter; 1 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 whole eggs; 8 egg whites; 2 tbsp skim milk; 1/2 tsp Worcestershire; 1 tsp salt; Salt and pepper

By Kristen Mccaffrey Dec 11, 2012

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source: slenderkitchen.com

Right

167

Calories

Carbs

Fat

16g

Protein

Weight Watchers^® SmartPoints™

(4 PointsPlus^®)

Recipes Content

Recipe

200 Calories, Egg, Holiday, Kid Friendly, Make Ahead, Vegetable

Appetizer, Breakfast, Lunch

Gluten Free, Low Carb, Vegetarian, Weight Watchers^®

Rating: 0 - 0 comments

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:

5 min

Cook Time:

45 min

Total Time:

50 MINUTES

Ingredients

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

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Nutritional Facts

Serving Size:

2 frittatas

Amount Per Serving

Calories 167

Calories from Fat 84

% Daily Value *

Total Fat 9g

14%

Saturated Fat 3g

13%

Monounsaturated Fat 0g

Polyunsaturated Fat 0g

Cholesterol 143mg

48%

Sodium 602mg

26%

Total Carbohydrate 5g

Dietary Fiber 1g

Sugars 3g

Protein 16g

Directions

Preheat the oven to 350.
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.
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.
While the mushrooms are cooking, whisk together the eggs, egg whites, milk, salt, and Worcestershire. Stir in the cheese.
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.
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.