Packed with hearty mushrooms and onions, cheese, and heart healthy egg substitute, Mushroom Onion, and Thyme Frittata is perfect for a meat free dinner, brunch, or hearty breakfast.
I’m supposed to talk to the Health and Wellness group for the department sometime in the next few weeks about pitching #MeatlessMondays at work. I’m a little nervous, but I’m also excited! S and I are enjoying, well at least *I* am enjoying the #MeatlessMonday we have. Sometimes it’s not easy to go beyond the traditional and cliché for meatless meals, but I always manage to find something.
Frittatas? They’re easy, and meatless, and full of possibilities!! You can put any spin on a frittata. Mexican? Easy. Italian? Yup. Middle Eastern? Try it. Chickpeas, harissa, roasted peppers. YUM! American with ham and cheddar. DELISH! Seriously. You can turn this into ANYTHING you want. If you Google “frittata recipe” you get 3.4 MIL results. A.N.Y.T.H.I.N.G you want!!
We headed out this weekend to a Caps On Top viewing party at a semi-local restaurant. The Red Rockers (read cheerleaders for hockey…really?) hand out cups with a players name and number. Check it… Almost GUARANTEED to win!!
It’s a puck signed by Nicholas Backstrom! Yeah. I can’t read it either. I’m guessing it’s written in Swedish? *shrugs* How cool is that? I won a t-shirt AND a puck! S, well, sadly he didn’t win anything but a free lunch and some beers.
Yes, we are Caps fans. I rock the olde skool blue jersey. Just goes to show that I’ve been a fan of the team for a while. I had to drop back a bit for marriage 1. He couldn’t tolerate hockey and kept changing the channel on me. One of many…and I mean MANY reasons he is now an EX. But, I have been a fan of the team since I came back home from college with my new love of the game.
And I’m also a HUGE fan of frittatas. Especially THIS one. I’m sure my mother is shaking her head with all the mushrooms. I’ve talked about how I didn’t like mushrooms when I was growing up. Like, couldn’t only eat canned mushrooms without gagging type of dislike. I’m still not a HUGE fan of the plain buttons raw, but I’ll eat them sometimes.
This is a mix of both button and creminis. I’m showing off the new pans. I know I keep saying, “More on those later,” but I need to use them more to be able to introduce you to them. Now, the creminis I can eat raw and they don’t have the flavor I don’t like. Ya know the one? The one that’s there due to what mushrooms are grown in? Yeah. That one. That’s the main reason I don’t like white button mushrooms raw.
But this? I LOVE! The mushrooms are sauteed with onions and mingle with some egg substitute (yes you can use real eggs) and some cheese. This was tasty! It was so tasty, S got seconds. Of course, it might have been because he was hungry, too. *shrugs*
And, for those that have cooked with egg substitute before, I just wanted to share this funny photo! I took the lid off the pan and was greeted by the egg sub monster.
It was trying to climb out of the pan! LOL Once I took it off the heat, it went away, though. Not to worry!
- 4 cups mushrooms, sliced
- 2 cups onions, thinly sliced
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 2 cups egg substitute (or 8 large eggs)
- 1/4 cup Italian cheese blend
- 2 tablespoons dry breadcrumbs
- 1 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh thyme, chopped
- 1 cup sharp, cheddar cheese, grated
- 1/8 cup Parmesan cheese
- Heat a large skillet coated with cooking spray over medium-high heat. Add butter and olive oil and swirl until the butter is melted. Add the onions and sauté 4 to 5 minutes or until the onions are tender.
- Reserve a few mushrooms to garnish the top of the frittata and add the remaining mushrooms.
- Sauté until the mushrooms brown and release their juices, about 5 to 7 minutes. Reduce heat to low.
- Combine next 6 ingredients (egg substitute through black pepper) in a small mixing bowl. Add the mushroom and onion mixture and stir well until blended. Add the cheddar cheese on top of the vegetables and return the mixture to the pan.
- Top with the reserved mushrooms and the Parmesan cheese. Cook in low heat 40 to 45 minutes or until the eggs are cooked through.
- Serve with French bread.
Amount Per Serving Calories 249Total Fat 13gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 5gCholesterol 30mgSodium 634mgCarbohydrates 18gFiber 4gSugar 8gProtein 18g