Mushroom-Fontina Frittata
Tomato-Watercress Salad
Ingredients
- 2 (8-oz) pkg sliced baby portobello mushrooms
- 1 leek, thinly sliced
- 2 Tbsp minced garlic
- 2 Tbsp olive oil
- 1 Tbsp fresh thyme leaves
- 12 large eggs, lightly beaten
- ½ cup 2% reduced-fat milk
- 1 cup shredded fontina cheese
- ¼ tsp kosher salt
Instructions
- Preheat oven to 375°F. Cook mushrooms, leek, and garlic in hot oil in an ovenproof skillet over medium-high heat until tender; stir in thyme.
- Whisk together eggs, milk, cheese, and salt in a large bowl. Gradually pour over mushroom mixture in skillet. Cook until eggs begin to set around edges.
- Transfer skillet to oven, and bake 10 minutes or until center is set and beginning to brown.
Side Dish Ingredients
- 2 pints grape tomatoes, halved
- 1 (4-oz) pkg watercress
- 3 Tbsp extra virgin olive oil
- 1½ Tbsp red wine vinegar
- ½ tsp kosher salt
- ½ tsp pepper
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
270
|
102
|
372
|
| Fat (g) | 17 | 7 | 24 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 20 | 2 | 22 |
| Carb (g) | 10 | 7 | 17 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 380 | 168 | 548 |
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