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Lilly’s Table

 
 
© Lillys-Table.com Photo of Mushroom Skillet Strata
 

Tags: Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
No

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Mushroom Skillet Strata

from Mushroom Skillet Strata, the Week of May 17, 2015

Mushrooms, carrots, & onions lend a twist to the usual bread & egg morning. The parmesan is optional if you can’t eat it.
This comes together quickly all in the pan, making clean up easy. Plan to use a cast iron pan or a skillet that is oven safe.

Ingredients

  • 1 teaspoon olive oil
  • 1 ounce shallot, or small onion
  • 1 carrot, thinly sliced
  • 4 ounces mushroom, sliced
  • 2 slices whole wheat bread
  • 1 tablespoon butter, unsalted

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 375.

Heat the olive oil over medium heat. Thinly slice the shallot and carrot and saute until tender, about 5-7 minutes. Season with the salt and pepper.

Add the mushrooms and saute just until wilted. Push to the side of the pan.

Butter each slice of bread and place butter side down in the pan. Spread the veggies on top and in between the bread.

Crack the eggs on top and spread through out the skillet coating the bread and veggies.

Sprinkle evenly with the grated parmesan. Place in the oven for 8-12 minutes until the eggs are set. Cut into wedges to serve.