New Recipe!

I'm telling you, this issue of Diabetic Living is awesome! There was a recipe for a Mushroom-Olive Frittata. It looked rather intriguing and I was thinking about it all day; so guess what we had for dinner? Yup, you got it, breakfast!

It was so yummy and easy to make! Here it is, you gotta try it:

Mushroom-Olive Frittata

1 Tablespoon Olive Oil
1 Cup Sliced Fresh Cremini Mushrooms
2 Cups coarsely shredded fresh spinach
1 Large Shallot, thinly sliced
4 Eggs*
2 Egg Whites*
2 Teaspoons snipped fresh rosemary
¼ Cup thinly sliced pitted Kalamata olives
1/3 Cup shredded Parmesan Cheese

1. Preheat broiler. In a broiler proof medium nonstick skillet, heat oil over medium heat. Add mushrooms to skillet; cook 3 minutes, stirring occasionally. Add Spinach and shallot. Cook about 5 minutes or until mushrooms and spinach are tender, stirring occasionally.

2. Meanwhile, in a medium bowl, whisk together eggs, egg whites, rosemary, ½ teaspoon black pepper and 1/8 teaspoon salt. Pour egg mixture over vegetables in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so the uncooked portion flows underneath. Continue cooking and lifting edge until egg mixture is almost set and surface is just slightly moist.

3. Sprinkle with olives, top with cheese. Broil about 4 inches from the heat about 3 minutes or until top is lightly browned and center is set. Let stand 5 minutes before serving.

*If desired, substitute 1¼ Cups refrigerated or frozen egg product, thawed, for the eggs and egg whites.

Servings 4 one wedge each)
Carbs per Serving: 4g
Prep 49 Minutes Broil 2 minutes
Stand 5 minutes

Per serving: 165 cal, 11 g total fat (3g sat. fat)
216 mg cholesterols
416 mg sodium
4g carbs
1g fiber
12 g protein
Exchanges: 1 vegetable, 1.5 medium –fat meat, 0.5 fat. Carb choices 0
~Diabetic Living Fall 2010