Sage Egg-White Frittata
Here is proof that an incredibly rich and flavorful frittata can be low in fat and very nutritious.
- 9 egg whites
- 3 eggs
- 1 cup chanterelles, cleaned and chopped
- Kosher salt and freshly ground pepper
- 1 teaspoon extra-virgin olive oil or nonstick cooking spray
- 1/4 cup whole small sage leaves
- 2 cups mixed greens, trimmed, washed, and dried
- Preheat the oven to 375 degrees. In a bowl, whisk the egg whites until frothy.
- In another large bowl, whisk the eggs until foamy and lemon colored. Fold the egg whites into the eggs. Add the mushrooms and season with salt and pepper.
- Heat a nonstick ovenproof skillet slicked with olive oil or nonstick cooking spray over medium heat. Add the eggs, sprinkle the sage leaves on top, and cook for about 4 minutes, or until the edges are set.
- Transfer to the oven and cook for 4 to 6 minutes, until set and golden. Cut into wedges and serve over the mixed greens.
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