This recipe was made to feed my husband and I, but you could easily double it to feed your family. If you don't like goat cheese, then use a cheese you enjoy or omit it completely for a dairy-free version. I personally love warmed goat cheese on anything (even a leather shoe). I make this a super quick breakfast by having some pre-chopped onions and mushrooms on hand, so all I have to do is sprinkle into the pan and cook. All I did was reserve some of the diced onion and mushroom left from the previous nights' meal. Makes for a fuss-free breakfast, not having to chop anything.
Light Goat Cheese and Mushroom Frittata
Cook Time: <10 minutes
Prep Time: <5 minutes
- olive oil spray
- 1/4 of a large onion, diced
- 1/2 tsp of dried Italian seasoning
- salt and pepper, to taste
- 4oz baby bella mushrooms, diced
- 1oz herb goat cheese
- 3 organic cage free egg whites, scrambled
- 2 organic cage free whole eggs, scrambled
Saute for about 3 minutes, then add the sat, pepper, Italian seasoning and mushrooms. Cook for another 3 minutes, or until the mushrooms have cooked down a bit.
While that is cooking, in a small bowl beat the egg whites and whole eggs together (if you'd like, add a bit of salt and pepper as well) until slightly frothy.
Add the goat cheese and the beaten eggs to the pan. Swirl the pan a bit to make sure it is completely coated with the egg mixture. Allow it to cook for about a minute on the stove and then transfer the pan to the oven. Broil on low for about 2-4 minutes. It should be slightly golden on top and should be firm throughout.
Cut into wedges and serve hot.
Nutritional Info per Serving:
Calories: 145 ; Fat: 8g ; Carbohydrate: 3.5g ; Fiber: 1g ; Sugar: 1g ; Protein: 15.5g