Cookbook:Fall Chanterelle Mushroom Frittata

Fall Chanterelle Mushroom Frittata
Category	Mushroom recipes
Servings	5
Difficulty

Cookbook | Ingredients | Recipes

Ingredients

• 6 egg whites
• 2 egg yolks
• ½ cup milk
• ½ cup chopped and roasted chanterelles
• ½ cup low-fat cheddar cheese
• 1 tsp lemon juice
• 1 tsp black pepper

Procedure

1. Preheat oven to 350°F (175°C).
2. Combine the whites and yolks in a medium bowl.
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 variations

• More vegetables can be added to the mix.

See also

• Cookbook:Frittata