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Fall Chanterelle Mushroom Frittata

Fall Chanterelle Mushroom Frittata — a mushroom recipe, 7 ingredients.

Serves 5 · Mushroom

contains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 6 egg whites
  • 2 egg yolks
  • ½ cup milk
  • ½ cup chopped and roasted chanterelles
  • ½ cup low-fat cheddar cheese
  • 1 tsp lemon juice
  • 1 tsp black pepper
Make it lactose-friendly
  • ½ cup milk → lactose-free milk, oat milk, or almond milk
  • ½ cup low-fat cheddar cheese → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Preheat oven to 350°F (175°C).
  2. Combine the whites and yolks in a medium bowl.
  3. Add milk, lemon juice, salt, and pepper.
  4. Whisk the egg mixture until slightly frothy (the more whisking, the fluffier the eggs will be).
  5. Pour the eggs into a pan or muffin tin sprayed with nonstick canola cooking spray. Add chanterelles and cheese.
  6. Bake for 15–20 minutes. Poke with fork or knife to see if middle is cooked.
  7. Serve and enjoy.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0