Mushroom, Millet and Goat Cheese FrittatasMushroom, Millet and Goat Cheese Frittatas
Mushroom, Millet and Goat Cheese Frittatas
Mushroom, Millet and Goat Cheese Frittatas
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Recipe - ShopRite Corporate
Mushroom_MilletandGoatCheeseFrittatas.jpg
Mushroom, Millet and Goat Cheese Frittatas
Prep Time15 Minutes
Servings12
Cook Time40 Minutes
Calories110
Ingredients
3 1/2 Tbs olive oil, divided
1/2 large sweet onion, thinly sliced
2 (4-oz.) pkgs. shiitake mushrooms, stems removed and discarded, mushroom caps sliced
2 tsp finely chopped fresh thyme
2 Tbs low-sodium vegetable broth
1 tsp minced garlic
2 cups cooked millet, cooled
2 Tbs finely shredded Asiago
2 1/4 cups egg substitute
1/2 (4-oz.) pkg. garlic and herb goat cheese, crumbled
4 Tbs finely chopped chives (optional)
Directions

1. Preheat oven to 350°F. In a large skillet heat 1 tablespoon of the oil over medium heat. Add onion; cook and stir 12 to 14 minutes or until caramelized. Transfer onion to a large bowl; set aside. Heat 1 tablespoon of the oil in same skillet over medium-high heat. Add mushrooms and thyme, and season with salt and pepper to taste. Add broth; saute´ 4 to 6 minutes or until mushrooms soften. Add garlic; cook and stir 1 minute. Transfer mushrooms to bowl with onion.

 

2. Add cooked millet and Asiago to onions and mushrooms in bowl; stir until well combined. Coat 12 standard muffin cups with remaining 1 1/2 teaspoons olive oil. Spoon mushroom mixture evenly into muffin cups. In a 1-quart measuring cup with a pouring spout combine egg substitute, and salt and pepper to taste; whisk to combine. Pour over mushroom mixture in muffin cups until cups are three-fourths full. Sprinkle goat cheese and (if desired) chives evenly over each cup.

 

3. Bake 20 to 25 minutes or until golden and eggs are set. Serve warm.

 

Tip: To cook millet, combine 1 cup millet and 2 cups low-sodium vegetable broth in a medium saucepan. Bring to boiling; reduce heat to low. Cover and cook 12 to 15 minutes or until liquid is absorbed. Fluff millet with a fork and spread over a parchment-lined baking sheet to cool. Yields 3 cups of millet.

Substition: If desired, substitute 9 large eggs for 2 1⁄4 cups egg substitute.

Nutritional Information
  • 5 g Fat
  • 1 g Saturated Fat
  • 5 mg Cholesterol
  • 125 mg Sodium
  • 10 g Carbohydrate
  • 1 g Fiber
  • 7 g Protein
15 minutes
Prep Time
40 minutes
Cook Time
12
Servings
110
Calories

Shop Ingredients

Makes 12 servings
3 1/2 Tbs olive oil, divided
Bowl & Basket Olive Oil Cooking Spray, 5 oz
Bowl & Basket Olive Oil Cooking Spray, 5 oz
$4.79$0.96/oz
1/2 large sweet onion, thinly sliced
Sweet Onion, 0.3 Pound
Sweet Onion, 0.3 Pound
$0.45 avg/ea$1.49/lb
2 (4-oz.) pkgs. shiitake mushrooms, stems removed and discarded, mushroom caps sliced
Bowl & Basket Shiitake Mushrooms, 3.5 oz
Bowl & Basket Shiitake Mushrooms, 3.5 oz
$4.49$1.28/oz
2 tsp finely chopped fresh thyme
Goodness Gardens Farm Fresh Singles Thyme, 0.25 oz
Goodness Gardens Farm Fresh Singles Thyme, 0.25 oz
$0.99$3.96/oz
2 Tbs low-sodium vegetable broth
Swanson Vegetable Broth, 32 oz
Swanson Vegetable Broth, 32 oz
On Sale! Limit 4
$1.99 was $2.79$0.06/oz
1 tsp minced garlic
Fresh Garlic
Fresh Garlic
$1.00 avg/ea$3.99/lb
2 cups cooked millet, cooled
Arrowhead Mills Puffed Millet Cereal, 6 oz
Arrowhead Mills Puffed Millet Cereal, 6 oz
$3.29$0.55/oz
2 Tbs finely shredded Asiago
Stella Aged Asiago Cheese
Stella Aged Asiago Cheese
$10.99/lb$10.99/lb
2 1/4 cups egg substitute
JUST Egg Folded Plant Eggs, 4 count, 2 oz
JUST Egg Folded Plant Eggs, 4 count, 2 oz
On Sale! Limit 4
$5.29 was $5.79$0.66/oz
1/2 (4-oz.) pkg. garlic and herb goat cheese, crumbled
ShopRite Crumbled Goat Cheese, 4 oz
ShopRite Crumbled Goat Cheese, 4 oz
$2.99$0.75/oz
4 Tbs finely chopped chives (optional)
Goodness Gardens Farm Fresh Singles Chives, 0.25 oz
Goodness Gardens Farm Fresh Singles Chives, 0.25 oz
$0.99$3.96/oz

Nutritional Information

  • 5 g Fat
  • 1 g Saturated Fat
  • 5 mg Cholesterol
  • 125 mg Sodium
  • 10 g Carbohydrate
  • 1 g Fiber
  • 7 g Protein

Directions

1. Preheat oven to 350°F. In a large skillet heat 1 tablespoon of the oil over medium heat. Add onion; cook and stir 12 to 14 minutes or until caramelized. Transfer onion to a large bowl; set aside. Heat 1 tablespoon of the oil in same skillet over medium-high heat. Add mushrooms and thyme, and season with salt and pepper to taste. Add broth; saute´ 4 to 6 minutes or until mushrooms soften. Add garlic; cook and stir 1 minute. Transfer mushrooms to bowl with onion.

 

2. Add cooked millet and Asiago to onions and mushrooms in bowl; stir until well combined. Coat 12 standard muffin cups with remaining 1 1/2 teaspoons olive oil. Spoon mushroom mixture evenly into muffin cups. In a 1-quart measuring cup with a pouring spout combine egg substitute, and salt and pepper to taste; whisk to combine. Pour over mushroom mixture in muffin cups until cups are three-fourths full. Sprinkle goat cheese and (if desired) chives evenly over each cup.

 

3. Bake 20 to 25 minutes or until golden and eggs are set. Serve warm.

 

Tip: To cook millet, combine 1 cup millet and 2 cups low-sodium vegetable broth in a medium saucepan. Bring to boiling; reduce heat to low. Cover and cook 12 to 15 minutes or until liquid is absorbed. Fluff millet with a fork and spread over a parchment-lined baking sheet to cool. Yields 3 cups of millet.

Substition: If desired, substitute 9 large eggs for 2 1⁄4 cups egg substitute.