Chef Scott Ketterman of Simpatica Dining Hall uses crème fraîche to add richness to this spring vegetable frittata. We've cut fat and calories by using light sour cream and replacing two of the whole eggs with egg whites. If you can't find fresh morel mushrooms or fava beans, try the recipe with shiitake mushrooms and shelled edamame.
1/3 cup shelled fava beans
1/2 cup fresh morel mushrooms (about 2 ounces)
1 tablespoon olive oil
2 tablespoons grated fresh pecorino Romano cheese, divided
1 tablespoon finely chopped fresh parsley
2 tablespoons light sour cream
1 teaspoon chopped fresh tarragon
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 large eggs
2 large egg whites
Fresh tarragon leaves (optional)
How to Make It
Preheat oven to 350°.
Cook fava beans in boiling water 30 seconds. Remove with a slotted spoon, and plunge beans into ice water; drain well. Peel tough skins from beans.
Place mushrooms in a small bowl of cold water; swirl mushrooms gently to remove any grit. Drain; rinse well. Drain on paper towels, patting mushrooms dry.
Heat oil in an 8-inch ovenproof skillet over medium-high heat. Add mushrooms to pan; sauté 5 minutes or until browned. Combine 1 tablespoon cheese, parsley, and next 6 ingredients (through egg whites) in a medium bowl; stir with a whisk. Stir in mushrooms and beans. Add egg mixture to pan; cook 1 minute, stirring gently. Place pan in oven; bake at 350° for 8 minutes or until edges are puffed and center is almost set. Remove from oven.
Sprinkle top of frittata with remaining 1 tablespoon cheese. Broil 1 minute or until cheese melts. Garnish with fresh tarragon leaves, if desired.