Cookbook:Fall Chanterelle Mushroom Frittata

Cookbook | Ingredients | Recipes

IngredientsEdit

For 5.3 3-ounce servings:

ProcedureEdit

  1. Preheat oven to 350˚F (175˚C).
  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