Mushroom and Smoked Salmon Frittata
Courtesy of Mushroom Council 6 Servings • 15 Min. Prep Time • 5 Min. Cook Time| Ingredients |
|---|
| 1 Tbsp. light butter |
| 8 oz. white button or crimini mushrooms, thinly sliced |
| 1/4 tsp. salt |
| 1/4 tsp. pepper |
| 3 large eggs |
| 6 large egg whites |
| 1/3 c. green onions, thinly sliced |
| 12 oz. smoked salmon, chopped |
| 2 Tbsp. grated parmesan cheese |
Directions:
1. Heat oven to broil with top rack about 4-in. from broiler.
2. Heat a 10-in. 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 min. or until mushrooms become red-brown on one side. Season with salt and pepper. Flip and cook about 5 min. more, until other side is same color. Reduce heat to medium low.
3. 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 min., until eggs are set. Sprinkle with cheese and place pan under broiler until cheese melts, about 2 min.
4. 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 c. shredded swiss or herbed cream cheese for the smoked salmon.
* As an appetizer, serves 12.
Recipe and photos courtesy of the Mushroom Council and mushroominfo.com
Nutrition:
Calories: 280; Calories From Fat: 100; Total Fat: 11g; Saturated Fat: 4g; Cholesterol: 195mg; Total Carbs: 2g; Fiber: 1g; Sugar: 1g; Protein: 43g; Sodium: 260mg;