Fondue Cheese and Mushroom Frittata

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  • Makes: 4 servings
  • Prep: 20 mins
  • Stand: 3 mins

Fondue Cheese and Mushroom Frittata

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Directions

  1. 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.
  2. 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

Menu Suggestion:

Make it a meal with orange juice, sausage, and blueberry muffins.

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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.
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