Any
combination of mushrooms works well in this dish; choose among shiitake,
cremini, oyster, or maitake.
- 3 large whole eggs plus 3 large egg whites
- ¼ cup cottage cheese
- 6 mushrooms, trimmed, cleaned, and thinly sliced
- 4 scallions, trimmed and finely chopped
- Coarse salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- Heat broiler, with rack 4 inches from heat source. In a large bowl, whisk together whole eggs, egg whites, and cottage cheese. Add mushrooms and scallions; season with ½ teaspoon salt and ¼ teaspoon pepper.
- Heat oil in a medium ovenproof skillet over medium. Add egg mixture. Cook until eggs are almost set, 3 to 5 minutes.
- Transfer skillet to broiler. Cook until the top is set and just beginning to brown, 3 to 4 minutes. Run a flexible spatula around edge of frittata to loosen from pan. Cut into wedges, and serve.
per
serving: 112
calories; 1.8 g saturated fat; 5 g unsaturated fat; 160 mg cholesterol; 3.5 g
carbohydrates; 7.7 g protein; 254 mg sodium; .6 g fiber
Tags:
Breakfast