Wild Mushroom Frittata Recipe
Ingredients
| Eggs | 2 Large | |
| Egg whites | 6 | |
| Water | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Ground pepper | 1 To taste | |
| Olive oil | 1 Tablespoon | |
| Portobello mushrooms | 3/4 pound, coarsely chopped | |
| Shallot | 1 , thinly sliced | |
| Dried oregano | 1/2 Teaspoon | |
| 1/4 cup shredded part-skim mozzarella cheese | ||
| Parmesan cheese | 1 Tablespoon, grated | |
| Basil | 1 Tablespoon, chopped | |
Directions
1. Beat the eggs, egg whites, water, salt, and pepper in a bowl until frothy.
2. Heat a medium nonstick skillet with an ovenproof handle over medium-high heat. Swirl in the oil, then add the mushrooms, shallot, and oregano. Cook until the mushrooms are golden, about 5 minutes. Add the egg mixture to the mushrooms, stirring gently to combine. Reduce the heat and cook, without stirring, until the eggs are set, 12-15 minutes.
3. Preheat the broiler, then sprinkle the frittata with the mozzarella. Broil the frittata, 5 inches from heat, until the top is lightly browned, about 2 minutes. Allow to stand 5 minutes before serving. Sprinkle with the Parmesan and basil and cut into 4 wedges.
2. Heat a medium nonstick skillet with an ovenproof handle over medium-high heat. Swirl in the oil, then add the mushrooms, shallot, and oregano. Cook until the mushrooms are golden, about 5 minutes. Add the egg mixture to the mushrooms, stirring gently to combine. Reduce the heat and cook, without stirring, until the eggs are set, 12-15 minutes.
3. Preheat the broiler, then sprinkle the frittata with the mozzarella. Broil the frittata, 5 inches from heat, until the top is lightly browned, about 2 minutes. Allow to stand 5 minutes before serving. Sprinkle with the Parmesan and basil and cut into 4 wedges.
Chef
