Mixed Mushroom Frittata
|Eggs||4 , lightly beaten|
|Skim milk||4 Fluid Ounce (1/2 Cup, 125 Milliliter)|
|Dijon mustard||1 Tablespoon|
|Chopped dill||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Onions spring||4 , chopped|
|Oyster mushrooms||4 Ounce (125 Gram)|
|Mushrooms||4 Ounce, sliced (125 Gram)|
|Button mushrooms||4 Ounce, sliced (125 Gram)|
1. Place eggs, milk, mustard, dill and black pepper to taste in a bowl and whisk to combine.
2. Heat oil in a frying pan over a medium heat, add spring onions and cook, stirring, for 2 minutes. Add oyster, field and button mushrooms and cook, stirring, for 3 minutes longer or until mushrooms are tender.
3. Pour egg mixture into pan and cook over a low heat for 5 minutes or until frittata is almost set.
4. Place pan under a preheated medium grill and cook for 3 minutes or until top is golden.
Serving size: Complete recipe
Calories 618 Calories from Fat 343
% Daily Value*
Total Fat 38 g59.2%
Saturated Fat 8.6 g42.8%
Trans Fat 0 g
Cholesterol 848.3 mg282.8%
Sodium 401.9 mg16.7%
Total Carbohydrates 31 g10.2%
Dietary Fiber 7.9 g31.5%
Sugars 14 g
Protein 43 g86.8%
Vitamin A 79.1% Vitamin C 71.6%
Calcium 37.2% Iron 52.8%
*Based on a 2000 Calorie diet