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Shiitake Mushroom and Cheese Frittata

Recipe photo courtesy of Dana Gallagher

Vegetables, which vary widely in their protein content, are valuable for bringing fiber to protein-centered meals. In this frittata, mushrooms add flavor and B vitamins.

Source: Martha Stewart Living, November 2004
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For a frittata that's lower in cholesterol, make this recipe using seven whole eggs and three egg whites. The cholesterol per serving will be 258 milligrams. If you prefer, use 10 egg whites (no yolks), which reduces the cholesterol per serving to just 11 milligrams. Per serving: 230 calories, 16 g fat, 365 mg cholesterol, 9 g carbohydrate, 408 mg sodium, 14 g protein, 2 g fiber

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