Mushroom-Fontina Frittata
Watercress-Tomato Salad
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Ingredients
- 1 (8-oz) pkg sliced baby portobello mushrooms
- ½ leek, thinly sliced
- 1 Tbsp minced garlic
- 1 Tbsp olive oil
- 1½ tsp fresh thyme leaves (or use ½ tsp dried)
- 6 large eggs
- ¼ cup milk
- ½ cup shredded fontina cheese
- ⅛ tsp kosher salt
Instructions
- Preheat oven to 375°F. Cook mushrooms, leek, and garlic in hot oil in a small ovenproof skillet over medium-high heat until tender; stir in thyme.
- Whisk together eggs, milk, cheese, and salt in a 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
- 1 Tbsp extra virgin olive oil
- 1½ tsp lime juice
- 1 tsp honey
- ¼ tsp pepper
- ⅛ tsp kosher salt
- ½ (4-oz) pkg watercress
- 3 Roma tomatoes, cut into wedges
Side Dish Instructions
- Whisk together oil, lime juice, honey, pepper, and salt in a medium bowl. Add watercress and tomatoes; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
270
|
61
|
331
|
| Fat (g) | 17 | 5 | 22 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 20 | 1 | 21 |
| Carb (g) | 10 | 5 | 15 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 380 | 91 | 471 |
Low Carb Meal Plan
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