Fall Chanterelle Mushroom Frittata

serves 5

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

Steps

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.

More recipes with eggs, milk, mushrooms, cheddar cheese or lemon

Adapted from “Fall Chanterelle Mushroom Frittata” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.