Mixed Mushroom and Roasted Pepper Frittata

Makes ten servings

1½tablespoons extra virgin olive oil 3garlic cloves, chopped 2cups sliced mushrooms 1teaspoon dried thyme ¼teaspoon kosher salt, divided ½teaspoon freshly ground black pepper, divided non-stick cooking spray 10large eggs, beaten 1½cup roasted red peppers, sliced ⅓cup grated Parmesan

100 Calories (63% from fat) • carb.2g • pro.7g • f at 7g • sat. fat 3g • chol. 180mg • sod. 460mg • calc. 78mg • fiber 0g

Preheat Cuisinart Electric Skillet* to 375°; add oil. Add garlic to skillet and sauté 2-3 minutes, until fragrant. Add mushrooms, thyme, and a pinch each of the salt and pepper. Saute about six minutes, or until the mushrooms have softened. Reserve. Reduce temperature to 275°F. Spray skillet with non-stick cooking spray. Pour in eggs and add remaining salt and pepper. Stir in reserved mushrooms and garlic mixture and top with Parmesan. Cover and cook until eggs have set, about 30 to 35 minutes. *If using a Cuisinart traditional skillet, sauté garlic and mushrooms on medium heat, and then reduce to medium low once the egg mixture is added. Cook eggs uncovered until just set, about 6 to 8 minutes, and then transfer to a 350°F oven and cook for 15 minutes, or until puffed and cooked.