Fondue Cheese and Mushroom Frittata
- Combine eggs, cheese, water, salt, and pepper. Heat margarine or butter in a 10-inch nonstick skillet until melted. Add mushrooms; cook over medium-high heat 4 to 5 minutes or until liquid evaporates. Add green onion, parsley, and dillweed. Reduce heat.
- Pour egg mixture over mushroom mixture. Cook, uncovered, over medium heat. As the egg mixture begins to set, run a spatula around edge of skillet, lifting mixture so uncooked portion flows underneath. Continue until almost set. Remove from heat. Cover; let stand 3 to 4 minutes or until top is set. Cut into wedges. Makes 4 servings.
From the Test Kitchen
Make it a meal with orange juice, sausage, and blueberry muffins.
Nutrition Facts (Fondue Cheese and Mushroom Frittata)
- Per serving:
- 216 kcal ,
- 17 g fat
- (5 g sat. fat ,
- 331 mg chol. ,
- 332 mg sodium ,
- 3 g carb. ,
- 13 g pro.