Thursday, January 26, 2006

Wild-Mushroom Frittata


1 tbsp. extra virgin olive oil
2 tsp butter
3/4 lb of wild mushrooms chopped into bite-size pieces
1/4 cup of sliced green onions
1 tsp. fresh thyme
5 egg whites
2 tbsp. of chives
2 tbsp. of parsley
2 tbsp. of chervil
Squeeze of lemon


Heat oven to 350 degrees. Heat oil on high in a 6-inch cast iron skillet for 2 minute. Add butter. When it foams, add mushrooms. Season with salt and pepper and sautee for 5 minutes. Reduce heat to low and add onions and thyme; sautee 2 or 3 minutes. Stir in egg whites with a heat proof rubber spatula until eggs start to set. Transfer skillet to oven and bake 5 minutes, until golden. Sprinkle with remaining herbs and lemon juice. Cut into wedges and serve.

Serves 4.

Nutritional information:
Serving size: 1-1.5 inch slice
Calories: 123
Fat: 5.7 grams (1.8g saturated)
Carbs: 13.1
Protein: 5.4g
Fiber: 7 grams


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