The following recipe is from the October issue of Cooking Light magazine and is perfect for those patients on the Liver Reduction Diet (LRD).
This vegetarian entrée is ideal for a light breakfast or brunch, but can also be served for dinner paired with a simple side salad. It only has five ingredients.
1 eight ounce package exotic mushroom blend
½ cup shredded Parmigiano-Reggiano cheese (make sure to use a high quality cheese for the best flavor)
1-1/2 teas. Chopped fresh thyme
3 large egg whites
2 large eggs
Preheat broiler. Heat and 8-inch ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms to pan; sauté 12 minutes or until lightly browned. Place mushrooms in a medium bowl; cool slightly. Wipe pan clean with paper towels. Combine mushrooms, cheese thyme ¼ teas. freshly ground black, 1/8 teas salt, egg whites and eggs in a medium bowl, stirring well with a whisk. Heat pan over medium heat. Coat pan with cooking spray. Add mushrooms mixture; cook covered, for 3 minutes or until almost set. Broil 3 minutes or until egg is set. Cut into 4 wedges.
Yield: 4 servings serving size: 1 wedge
Calories: 122, Fat 6/4g, protein 13.3g, carb. 3g, fiber 0.8g, chol 116 mg., Iron 0.9 mg., sodium 401mg., calc 195mg.
This vegetarian entrée is ideal for a light breakfast or brunch, but can also be served for dinner paired with a simple side salad. It only has five ingredients.
1 eight ounce package exotic mushroom blend
½ cup shredded Parmigiano-Reggiano cheese (make sure to use a high quality cheese for the best flavor)
1-1/2 teas. Chopped fresh thyme
3 large egg whites
2 large eggs
Preheat broiler. Heat and 8-inch ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms to pan; sauté 12 minutes or until lightly browned. Place mushrooms in a medium bowl; cool slightly. Wipe pan clean with paper towels. Combine mushrooms, cheese thyme ¼ teas. freshly ground black, 1/8 teas salt, egg whites and eggs in a medium bowl, stirring well with a whisk. Heat pan over medium heat. Coat pan with cooking spray. Add mushrooms mixture; cook covered, for 3 minutes or until almost set. Broil 3 minutes or until egg is set. Cut into 4 wedges.
Yield: 4 servings serving size: 1 wedge
Calories: 122, Fat 6/4g, protein 13.3g, carb. 3g, fiber 0.8g, chol 116 mg., Iron 0.9 mg., sodium 401mg., calc 195mg.
Powered by Compendium Blogware
Comments for Recipe: Mushroom Frittata