Cookbook:Fall Chanterelle Mushroom Frittata

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Cookbook | Ingredients | Recipes

Fall Chanterelle Mushroom Frittata

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

Ingredients[edit | edit source]

  • 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

Procedure[edit | edit source]

  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 variations[edit | edit source]

More vegetables can be added to the mix.

See also[edit | edit source]