Cookbook:Fall Chanterelle Mushroom Frittata

Cookbook | Ingredients | Recipes | Breakfast

Fall Chanterelle Mushroom Frittata

  • Servings: 5.3
  • Serving size: 3 ounces
  • Yield: 16 ounces


  • 6 Egg whites
  • 2 Egg yolks
  • 1/2 cup Milk
  • 1/2 cup Chanterelles (chopped and roasted)
  • 1/2 cup low fat Cheddar cheese
  • 1 tsp. Lemon juice
  • 1 tsp. Black pepper


  1. Preheat oven to 350F (175C).
  2. Crack the eggs into a medium size bowl, separating out the yolks from whites.
  3. Add milk, lemon juice, salt, and pepper.
  4. Whisk the egg mixture until slightly frothy (the more whisking, the fluffier the eggs will be).
  5. Pour the eggs into a pan or muffin tin sprayed with nonstick canola cooking spray. Add Chanterelles and cheese.
  6. Bake for 15-20 minutes. Poke with fork or knife to see if middle is cooked.
  7. Serve and enjoy.

Notes, tips, and variationsEdit

More vegetables can be added to the mix.

See alsoEdit