Cheese frittata with mushrooms and dill (recipe)

Cheese frittata with mushrooms and dill (recipe)
Name	Cheese frittata with mushrooms and dill
Ingredients	Eggs • Gruyere • Swiss cheese • Water • Salt • Fresh ground pepper • Margarine • Butter • Fresh mushrooms • Green onion • Flat-leaf Italian parsley • Fresh dill
Preptime (in hours)	0.416666667
Totaltime (in hours)	0.416666667
Keto friendliness	Keto friendly
Calories	204.3
Fat	15.8
Protein	13.2
Carbohydrate	2.2
Fiber	0.6
Net carbohydrates	1.6
Sugar	1
Saturated fat	5.2
Cholesterol (mg)	288.9
Sodium	353.2
Servings	4
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Cheese frittata with mushrooms and dill (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Cheese frittata with mushrooms and dill (recipe) image(external)

Recipe instructions

1. In a medium bowl beat together eggs, cheese, water, salt, and pepper.
2. In a 10-inch nonstick skillet melt margarine over medium-high heat. Add mushrooms and cook for 4 to 5 minutes or until liquid evaporates. Stir in green onions, parsley, and dill.
3. Pour egg mixture over mushroom mixture. Cook uncovered over medium heat. As the egg mixture begins to set, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edge until egg mixture is almost set (surface will be moist). Remove from heat.
4. Cover and let stand for 3 to 4 minutes or until top is set. Cut into wedges.
   
   Food tags
   Easy

Cheese frittata with mushrooms and dill (recipe) details

Time:
Prep Time in Hours and Mins:25M

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