Mushroom and Shallot Frittata
Swiss Cheese and Asparagus Frittata
Feta and Spinach Frittata

Mushroom and Shallot Frittata 

3 eggs 

5 large egg whites 

4 shallots, chopped fine 

½ lb. mushrooms, chopped fine 

1 Tbsp. fat free milk 

¼ cup grated parmesan cheese 

1 Tbsp. butter or margarine 

2 teas. fresh parsley, chopped 

1 teas. thyme 

Salt and pepper to taste 

Preheat oven to 350 degrees F.  Place a large oven-proof skillet over medium heat and melt the butter or margarine.  Add the shallots to the melted butter and sauté until they are golden, about 5 minutes.  Add the mushrooms, thyme, parsley and salt and pepper to the skillet.  Whisk together the eggs, egg whites, parmesan cheese, milk, and salt and pepper in a medium bowl.  Pour the egg mixture over the mushrooms and shallots in the skillet.  Be sure to cover all the mushrooms.  When the edges begin to set (about 2 minutes) remove the skillet from the stove and place it in the preheated oven.   Bake the frittata for about 15 minutes or until it is completely cooked. 

Recipe makes 4 servings  Estimated WW Smart points 2 per serving 

Swiss Cheese and Asparagus Frittata 

3 large eggs 

5 large egg whites 

½ lb. asparagus (remove the tough ends) 

½ cup shallots, chopped 

2 Tbsp. grated parmesan cheese 

3 oz. reduced fat shredded swiss cheese 

2 teas. butter or margarine 

1 Tbsp. fat free milk 

salt and pepper to taste 

Steam the asparagus until it is crisp and tender, about 3-4 minutes.  Slice the asparagus thinly on the diagonal into ½-inch pieces.  Preheat the oven to 350 degrees F.  Place a large oven proof skillet over medium heat and melt the butter or margarine.  Add the shallots and sauté them until they are golden, 4-5 minutes.  Add the steamed asparagus and salt and pepper to the skillet.  In a mixing bowl whisk together the eggs, egg whites, parmesan cheese, milk and salt and pepper.  Add the shredded swiss cheese and mix well.  Pour the egg mixture over the asparagus in the skillet, being sure to cover all the asparagus.  Cook this mixture for about 4 minutes or until the edges begin to set.  Remove skillet from stove and place it  in preheated oven.  Bake the frittata for 16-18 minutes until it is completely cooked. 

Recipe makes 4 servings  Estimates WW Smart points 2 per serving 

Feta and Spinach Frittata 

2 large eggs 

8 large egg whites 

½ medium onion, chopped fine 

3 scallions, chopped fine 

1 10 oz. package frozen chopped spinach, thawed 

2 oz. crumbled feta cheese 

2 Tbsp. grated parmesan cheese 

1 teas. olive oil 

salt and pepper to taste 

Squeeze out all the water from the thawed spinach.  Preheat oven to 375 degrees F.  Place a large oven-proof skillet over medium heat and heat the olive oil.  Add the onions and scallions to the skillet and cook for about 4 minutes, until soft.  In a mixing bowl whisk together the eggs and egg whites.  Add the feta cheese, parmesan cheese, spinach and salt and pepper and mix well.  Pour the egg and cheese mixture over the onions and shallots in the skillet and cook until the edges begin to set, about 5 minutes.  Remove the skillet from the stove and place it in the preheated oven.  Bake the frittata until it is completely cooked, about 15-18 minutes. 

Recipe makes 4 servings  Estimated WW Smart points 2 per serving 

Recipe is Keto Friendly