Portobello Mushroom Frittata

Amie Valpone

by | Updated: December 3rd, 2016 | Read time: 1 minute

Even though this classic brunch dish is protein-dense, it maintains the fluffy consistency that you’d expect from a frittata. By using more egg whites and skipping the crust, you create a lighter, more airy meal. Mix in a few garden-fresh herbs and veggies, and you have a healthy, savory, one-dish-wonder. What better way to start your day?

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Portobello Mushroom Frittata

Serves 4


4 eggs
6 egg whites
2 tsp. extra virgin olive oil
6 chopped chives
2 cups finely diced Portobello mushrooms
1 cup cherry tomatoes, diced
1/4 tsp. sea salt
1/4 tsp. freshly ground pepper
1/2 cup grated Parmesan cheese



1. Preheat oven to 350 degrees F. Prepare a baking dish with nonstick baking spray.

2. In a large bowl, whisk eggs and add remaining ingredients; mix well to combine.

3. Transfer mixture to prepared baking dish.

4. Bake 20-25 minutes or until eggs are set.

5. Remove from oven, let cool, then cut into slices and enjoy!