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Frittata with Mushrooms, Thyme, and Parmigiano Cheese

 
One serving costs about $1.06

$1.06 per serving

59 people like this recipe

59 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 gluten-free,gluten free lunch,main course,main dish,dinner
spoonacular Score:58%

Spoonacular Score: 58%

 

Frittata with Mushrooms, Thyme, and Parmigiano Cheese might be just the main course you are searching for. For $1.0 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 179 calories, 20g of protein, and 7g of fat each. A mixture of half and half, jumbo eggs, ground pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is a good option if you're following a gluten free diet. 59 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 64%. This score is pretty good. Try Mushrooms, Parmigiano Cheese And Courgettes, Asparagus Frittata with Smoked Paprika, Thyme & Feta Cheese, and Cheese & thyme wrapped mushrooms for similar recipes.

Ingredients

Servings:
0.75 cups
0.75 cups egg replacement
egg replacement
3 jumbo
3 jumbo eggs
eggs
16 oz
16 oz trimmed fresh mushrooms
trimmed fresh mushrooms
1.5 Tbsps
1.5 Tbsps fresh thyme leaves
fresh thyme leaves
6
6  green onions
green onions
some
some black fresh ground pepper
black fresh ground pepper
0.25 cups
0.25 cups canned whole half and half
canned whole half and half
0.5 cups
0.5 cups fresh parmigiano reggiano cheese
fresh parmigiano reggiano cheese
some
some salt
salt
0.75 cups egg replacement
0.75 cups
egg replacement
3 jumbo eggs
3 jumbo
eggs
16 oz trimmed fresh mushrooms
16 oz
trimmed fresh mushrooms
1.5 Tbsps fresh thyme leaves
1.5 Tbsps
fresh thyme leaves
6  green onions
6
green onions
some black fresh ground pepper
some
black fresh ground pepper
0.25 cups canned whole half and half
0.25 cups
canned whole half and half
0.5 cups fresh parmigiano reggiano cheese
0.5 cups
fresh parmigiano reggiano cheese
some salt
some
salt

Equipment

frying pan
frying pan
whisk
whisk
bowl
bowl
oven
oven
frying pan
frying pan
whisk
whisk
bowl
bowl
oven
oven


Instructions

  1. Pre-heat oven on to 350 degrees (later you'll change it to "Broil").
  2. Heat an 8-inch ovenproof skillet over medium-high heat.
  3. Coat pan with cooking spray or butter.
  4. Add mushrooms and green onions to pan; saut 12 minutes or until mushrooms are nicely browned.
  5. In a medium bowl, add the eggs and egg replacement.
  6. Add the half and half.
  7. Add the Parmesan cheese.
  8. Add the thyme and any additional herbs that you like.
  9. Add salt and pepper and whisk everything together.
  10. Pour the egg/cheese mixture into the same pan with the sauteed mushrooms and green onions.
  11. Heat pan over medium heat.
  12. Cook, covered, for about 6 minutes or when it is just a little bit liquid-y/runny on the top.
  13. At that point, place the pan into the oven and cook on 350 for another 5 - 10 minutes.
  14. Once the frittata is completely set and cooked (not runny on top) change the oven temperature to "Broil".
  15. Place the pan on the lowest rack of the oven and broil for about 2 minutes or until a golden brown color forms on the top.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.06
Ingredient
¾ cups egg replacement
3 jumbos eggs
16 ounces trimmed fresh mushrooms
1.5 tablespoons fresh thyme leaves
6 green onions
some black fresh ground pepper
¼ cups canned whole half and half
½ cups fresh parmigiano reggiano cheese
Price
$2.49
$1.16
$2.52
$0.56
$0.48
$0.02
$0.16
$1.05
$8.45

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
193 Calories
20g Protein
8g Total Fat
8g Carbs
8% Health Score
Limit These
Calories
193
10%

Fat
8g
13%

  Saturated Fat
3g
21%

Carbohydrates
8g
3%

  Sugar
6g
7%

Cholesterol
240mg
80%

Sodium
527mg
23%

Get Enough Of These
Protein
20g
42%

Selenium
45µg
64%

Vitamin B2
0.81mg
48%

Phosphorus
269mg
27%

Vitamin B5
2mg
21%

Vitamin B12
1µg
20%

Calcium
187mg
19%

Vitamin K
19µg
18%

Folate
58µg
15%

Copper
0.27mg
13%

Vitamin A
661IU
13%

Potassium
441mg
13%

Vitamin B3
2mg
11%

Iron
1mg
11%

Zinc
1mg
9%

Vitamin B1
0.12mg
8%

Vitamin B6
0.16mg
8%

Magnesium
31mg
8%

Vitamin C
5mg
6%

Manganese
0.1mg
5%

Vitamin D
0.69µg
5%

Vitamin E
0.67mg
4%

Fiber
1g
4%

covered percent of daily need

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