Rating: 2.5 stars
4 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

Porcini mushrooms have a smooth, meaty texture when hydrated. Their pungent, woodsy taste gives extraordinary depth of flavor to this frittata.Prep: 10 minutes; Cook: 9 minutes; Other: 2 minutes

Recipe by Oxmoor House April 2009

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Credit: Oxmoor House

Recipe Summary

prep:
12 mins
cook:
9 mins
total:
21 mins
Yield:
4 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Place mushrooms in a large ovenproof skillet. Cover mushrooms with cold water; let stand 2 minutes. Drain. Return mushrooms to skillet. Cover with cold water; bring to a boil. Drain. Pat mushrooms dry with a paper towel.

  • Combine egg whites and next 3 ingredients in a large bowl, stirring well with a whisk. Stir in mushrooms and cheese.

  • Heat oil in pan over medium-high heat. Add egg mixture; cook 3 minutes or until slightly set. Broil 3 minutes or until eggs are completely set and browned. Cut frittata into 4 wedges. Garnish with chives, if desired.

Source

Cooking Light Fresh Food Fast

Nutrition Facts

209 calories; calories from fat 49%; fat 11g; saturated fat 3.8g; mono fat 5.3g; poly fat 1.3g; protein 18.2g; carbohydrates 6.5g; fiber 2.7g; cholesterol 219mg; iron 3mg; sodium 613mg; calcium 156mg.
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