Ingredients
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nonstick cooking spray
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1 tsp.olive oil
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1/4 cupchopped onions
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1 cupchopped wild mushrooms (such as crimimi, shitake, oyster or button)
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1 tsp.chopped fresh basil*
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2 cups (16 oz.)AllWhites® egg whites
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1/4 tsp.salt
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1/8 tsp.coarsely ground black pepper
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1 multigrain wrap**
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1/4 cupshredded Swiss cheese
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24grape tomatoes, cut in half crosswise
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48 toothpicks
Instructions
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Heat oven to 350°F. Spray 11x7-inch glass baking dish with nonstick cooking spray. In medium nonstick skillet, heat olive oil on medium-high heat. Add onions. Cook 2 to 3 minutes, stirring occasionally, until onions are soft. Add mushrooms. Continue cooking until mushrooms are soft. Remove from heat; stir in basil.
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In medium bowl stir together AllWhites, salt and pepper. Stir in mushroom mixture. Pour into prepared baking dish. Sprinkle with cheese.
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Bake 18 to 20 minutes, or until eggs are almost set. Cool slightly.
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Trim rounded edges off multigrain wrap to make 7-inch square. Cut wrap into 49 (1-inch) squares, discarding one square. Cut baked frittata into 48 (1-inch) squares (cutting 8 crosswise; 6 lengthwise).
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To assemble appetizer thread 1 square wrap, 1 square frittata and 1 half grape tomato onto toothpick. Continue with remaining ingredients to create 48 appetizers. Serve at room temperature.
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* Substitute 1/2 teaspoon dried basil
** If unavailable; wrap squares can be omitted from appetizer.
Better'n Eggs can be used as a substitute for AllWhites.
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