RCI-BF.001.0065.001

Fall Chanterelle Mushroom Frittata

Name: Fall Chanterelle Mushroom Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Native American
Ingredients: 6 unit Egg whites; 2 unit 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

Breakfast – *Servings: 5.3 *Serving size: 3 ounces *Yield: 16 ounces

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

Egg whites
6 unit
Egg yolks
2 unit
Milk
1/2 cup
Chanterelles (chopped and roasted)
1/2 cup
low fat Cheddar cheese
1/2 cup
Lemon juice
1 tsp
Black pepper
1 tsp

Method

Preheat oven to 350 degrees.

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.

Fall Chanterelle Mushroom Frittata

Ingredients

Method

What Makes This Variant Distinct