I haven't been cooking lately because I've been so busy studying for the MCAT. I actually haven't been doing anything but studying really. But I made this last week and haven't had time to post it up until now. I think the kids liked this frittata better than the last one because they ate all of this one.
Mushroom and Scallion Frittata
Serves 4
Ingredients:
- 3 large whole eggs plus 3 large egg whites
- 1/4 cup cottage cheese
- 6 mushrooms, trimmed, cleaned, thinly sliced (I just used all the mushrooms that came in the box)
- 4 scallions, trimmed, finely chopped
- coarse salt and freshly ground pepper
- 1 tbs. extra-virgin olive oil
Instructions:
- Heat broiler. Set rack 4 inches from heat source. Whisk whole eggs, egg whites, and cottage cheese in a large bowl. Add mushrooms, scallions, 1/2 tsp. salt, and 1/4 tsp. pepper.
- Heat oil over medium heat in a medium sized ovenproof skillet. Add egg mixture. Cook eggs 3 to 5 minutes, or until almost set.
- Put skillet in broiler. Broil 3 to 4 minutes or until top is set and beginning to brown.
- Cut and Serve.
Adapted from Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients by the Editors of Whole Living Magazine.
No comments:
Post a Comment