Mini Mushroom Frittatas
Healthy, because
Even smarter
Nutritional values
These delicious frittatas are low in carbs, high in protein, and only contain 300 calories per serving!
Can't find button mushrooms? Feel free to substitute with other varieties of mushrooms. If it's a larger variety, just make sure to chop it up appropriately. Larger chunks of mushroom can affect how well the frittatas cook.
(Percentage of daily recommendation)
| Calorie | 98 cal. | (5 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 12.7 μg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 203 mg | (5 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 11 mg | (4 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 156 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- softened butter (for the baking pan)
- 1 onion
- 1 garlic clove
- 14 ozs button Mushroom
- 2 Tbsps butter
- 2 Tbsps finely chopped parsley
- salt
- peppers
- 8 eggs
- 1 ½ ozs Whipped cream
- 3 Tbsps freshly grated Parmesan
Preparation steps
Preheat the oven to 375°F. Butter the wells of a muffin pan.
Peel the onion and garlic and finely chop. Clean the mushrooms and cut into slices. Sauté the onion with the garlic in hot butter until translucent. Add the mushrooms and sauté for about 5 minutes until the resulting liquid evaporates. Remove from the heat, mix in the parsley and season with salt and pepper.
Beat the eggs with the cream and the Parmesan. Add the mushrooms to mixture and fill in the wells of the baking pan.
Bake in the oven about 15 minutes until golden brown. Serve.
