Grammy's Kitchen · Frittata · Mushroom Shallot Frittata
One of 55 frittata recipes we measured
from www.skinnytaste.com
It ranks #1 of 55 for fluffiness among the frittata recipes we compared. 3 cooks on www.skinnytaste.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| dairy | 0% | 16% |
| fat | 4% | 5% |
| protein add | 0% | 28% |
| vegetables and beans | 57% | 60% |
| salt | 0% | 0% |
| aromatics | 0% | 16% |
| liquid | 4% | 15% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 4 shallots (finely chopped) | |
| 227 g | 1/2 lb mushrooms (finely chopped) |
| 4 g | 2 tsp fresh chopped parsley |
| 2 g | 1 tsp thyme |
| 150 g | 3 eggs |
| 250 g | 5 large egg whites |
| 15 g | 1 tbsp fat free half and half (or milk) |
| 28 g | 1/4 cup fresh grated Pecorino Romano |
| 14 g | 1 tbsp butter |
| salt and fresh pepper |
Method: 7 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was easy and tasty. I love that the skillet in which the shallots and mushrooms were sauteed, went into the oven shortly after adding the egg mixture. I used almond milk instead of half and half or milk because that's all I had on hand. It was only a TBS,” — a cook, 5.0★
“Love this one, could eat it every day, simple perfect flavors, I sometimes do a wedge of laughing cow cheese instead of Parmesan if that is what I have around, Adaptable for one person or more, great, thank you.” — a cook, 5.0★