Cookbook:Fall Chanterelle Mushroom Frittata
IngredientsEdit
For 5.3 3-ounce servings:
- 6 egg whites
- 2 egg yolks
- ½ cup milk
- ½ cup chanterelles (chopped and roasted)
- ½ cup low fat cheddar cheese
- 1 tsp. lemon juice
- 1 tsp. black pepper
ProcedureEdit
- Preheat oven to 350˚F (175˚C).
- Crack the eggs into a medium size bowl, separating out the yolks from whites.
- Add milk, lemon juice, salt, and pepper.
- Whisk the egg mixture until slightly frothy (the more whisking, the fluffier the eggs will be).
- Pour the eggs into a pan or muffin tin sprayed with nonstick canola cooking spray. Add chanterelles and cheese.
- Bake for 15-20 minutes. Poke with fork or knife to see if middle is cooked.
- Serve and enjoy.
Notes, tips, and variationsEdit
- More vegetables can be added to the mix.