Fall Chanterelle Mushroom Frittata
This chanterelle frittata is a light egg dish built mostly on whites, with just two yolks for color and richness. The mushrooms are roasted before they go in, so they bring a concentrated, slightly fruity flavor rather than extra moisture. A teaspoon of lemon juice in the eggs keeps the low-fat cheddar from tasting flat. Bake it in a pan to slice, or in a muffin tin for portable single servings.
Instructions
Heat the oven to 350°F (175°C). Lightly coat a pan or muffin tin with nonstick canola cooking spray.
Put the egg whites and yolks in a medium bowl. Add the milk, lemon juice, pepper and salt.
Whisk until the mixture looks slightly frothy. The longer you whisk, the fluffier the baked eggs will be.
Pour the eggs into the prepared pan or muffin tin. Scatter the roasted chanterelles and the cheddar over the top.
Bake for 15 to 20 minutes. Poke a fork or knife into the middle to check it is cooked through, and give it a little longer if the center is still wet.
Serve the frittata straight from the oven. Extra vegetables can be stirred into the egg mixture if you want a fuller dish.
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