Mushrooms and smoked salmon pair nicely in this frittata that can be served, for breakfast, lunch or dinner.
- Cook Time
- Prep Time
- 6-12 ServingsServings
- 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
1 Heat oven to broil with top rack about 4” from broiler.
2 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.
3 Season with salt and pepper. Flip and cook about 5 minutes more, until other side is same color. Reduce heat to medium low.
4 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.
5 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.
6 Remove pan from oven, place a plate over the pan. Quickly turn the frittata onto the plate. Cut into wedges and serve.
Source: Photo and Recipe Courtesy of Mushroom Council and Mushroominfo.com