DELICIOUS CREMINI MUSHROOM FRITTATA A favorite dish throughout Italy, and making a big play in smart Low Carb kitchens in your neighborhood!
1) Clean ** and prepare the mushrooms, and slice.
- 1 pound Cremini mushrooms*
- 1/4 cup pure olive oil
- 1 clove garlic (minced)
- 3 tablespoons Italian (flat) parsley, chopped
- salt and pepper to taste
- 8 large eggs
2) In a large sauté pan, heat the olive oil.
3) Add the garlic and sauté until it releases its aroma.
4) Add the mushrooms and sauté until softened.
5) Add 2 tablespoons parsley and continue to cook. Remove from heat and set aside.
Season with salt and pepper.
6) Whisk together the eggs, salt, and pepper. Add the mushrooms and combine.
Heat a non-stick pan drizzled with olive oil. Add the egg mixture and allow to set on medium heat, careful not to brown the bottom. Cover the pan, and allow to cook completely.
Remove from the pan onto a platter.
Cut into wedges and garnish with the remaining chopped parsley. Serves 4*Cremini mushrooms, similar in size and shape to common cultivated white mushrooms, have a more pronounced flavor and a rich brown skin concealing creamy tan flesh.
**Cleaning mushrooms are easy, softly remove any particles using a damp paper towel, or soft brush.
Oh, By the way. I had a HUGE scare this weekend I thought I might have had a kidney stone. I was fearing that this diet was to blame. I found out that it was only a urinary tract infection- and my doctor said that Atkins was OK. His only problem with it was that people reverted back to their old eating habits and gained the weight back.