Recipe
Breakfast
Jarlsberg and Mushroom Frittata
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 6 slice(s) reduced-fat turkey bacon | ||
| 2 tbsp. Hy-Vee butter | ||
| 1 c. sliced mushrooms (such as shiitake, baby bella, oyster) | ||
| 1 ½ c. egg substitute | ||
| ½ c. light sour cream | ||
| ½ c. shredded Jarlsberg cheese | ||
| 2 tbsp. chopped fresh parsley | ||
| ½ tsp. paprika | ||
| 2 green onions, thinly sliced |
Directions
- Preheat oven to 375°F. In a large ovenproof nonstick skillet cook bacon until crisp. Transfer to a plate lined with paper towels. Let cool; crumble bacon. Wipe skillet clean.
- In same skillet melt butter over medium-high heat. Add mushrooms; sauté until almost dry.
- Meanwhile, in a medium bowl whisk together egg substitute and sour cream. Stir in Jarlsberg, parsley, paprika, green onions and crumbled bacon. Season with salt and pepper to taste.
- Pour egg mixture over mushrooms in skillet; swirl pan to evenly distribute the egg. Cook over medium heat 5 minutes; using a spatula, gently lift egg mixture from sides of pan as eggs become set.
- Place pan in oven. Bake 15 minutes or until the top is golden brown. Remove from oven. Use a spatula to loosen the frittata and slide it onto a serving platter. Cut into wedges, and serve.
Nutrition facts
Servings
187 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 40mg
- Sodium: 325mg
- Total Carbohydrates: 3g
- Protein: 13g
Recipe Source:
Try-Foods International.