Mushroom & Swiss Frittata
Recipe from Feed Zone Portables: A Cookbook of On-the-Go Food for Athletes (The Feed Zone)
by Biju Thomas and Allen Lim
What you'll need:
2 cups sliced mushrooms
1/4 cup diced onion
1/4 cup coarsely chopped parsley
2 cups cooked rice (basmati or jasmine is best)
4 eggs, lightly beaten
1/2 cup shredded Swiss cheese
1 teaspoon celery salt
1 tablespoon grated parmesan
dash of salt and pepper
*optional: add 1-2 cups diced cooked chicken breast
How to make it:
1. Heat oven to 350 degrees.
2. In a nonstick saute pan, heat a small amount of olive oil to coat bottom evenly. Over medium-high heat, saute the mushrooms, onion, and parsley until the mushrooms are tender and onions are translucent. Remove from heat and drain any excess oil.
3. Combine the remaining ingredients in a medium bowl. Stir in the mushroom and onion mixture. (If you're adding the chicken, add it here. Note that it will increase the volume of the recipe so you'll get more frittata/muffins.)
4. Lightly grease a muffin tin and fill six of the forms 3/4 full. Bake 15 minutes or until centers are firm.
NUTRITION: Each frittata has 174 calories, 9 grams of fat, 15 grams of carbs, 9 grams of protein, and 1 gram of fiber.
|Image courtesy of The Ravenous Runner|