Mushroom and Smoked Salmon Frittata

Recipe courtesy of the Mushroom Council and mushroominfo.com

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Yield: 6 or 12 as an appetizer

Preparation Time: 15 minutes

Cooking Time: 5 minutes

Ingredients

1 tablespoon light butter
8 ounces white button or crimini mushrooms, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
3 large eggs
6 large egg whites
1/3 cup green onions, thinly sliced
12 ounces smoked salmon, chopped*
2 tablespoons grated parmesan cheese

Directions

Heat oven to broil with top rack about 4” from broiler.

Heat a 10” nonstick, oven-proof skillet over medium high heat. Melt butter until foamy. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Season with salt and pepper. Flip and cook about 5 minutes more, until other side is same color. Reduce heat to medium low.

In a large bowl, whisk eggs until frothy and add onions. Pour over mushroom mixture and stir once or twice to combine, gently lifting set eggs from bottom of the pan, letting the loose mixture set on the bottom. Add smoked salmon. Cover and continue to cook, without stirring, for 5 minutes, until eggs are set. Sprinkle with cheese and place pan under broiler until cheese melts, about 2 minutes.

Remove pan from oven, place a plate over the pan. Quickly turn the frittata onto the plate. Cut into wedges and serve.

Hint: to save money, purchase “lox trimmings” which are available at most major grocery stores. This recipe also works well as a mushroom only frittata. Substitute 3/4 cup shredded swiss or herbed cream cheese for the smoked salmon.

NUTRITION FACTS per serving

Tags: Better-for-You