Chef Brenda’s Farm to Table Mushroom Frittata
Served with a Side of Radishes
Makes 6 Servings
6 whole eggs
6 egg whites
1 Tbsp water
½ tsp salt
½ tsp black pepper
1 Tbsp Olive oil
1 cup green onions, including bulbs, chopped
3 cups assorted mushrooms of your choice (Button, Trumpet, Shiitake, Oyster, etc.), rough chopped
½ tsp salt
½ cup Manchego cheese
¼ cup cilantro leaves
2 bunches of radishes, end removed
Preheat oven to 400ºF convention; 350°F convection. Whisk together whole eggs, egg whites, water, salt and pepper.
In a 12” sauté pan, heat olive oil on medium-high heat. Add onion and cook for 1 minute.
Add mushrooms and salt; cook until mushrooms begin to soften.
Spread mushrooms and onions evenly on the bottom of the sauté pan.
Pour egg mixture evenly over the vegetables. Cook about 2 minutes to let the eggs settle on the bottom and sides of the pan. Sprinkle with cheese.
Place the pan in the oven and cook for 15 minutes.
Remove from the oven, cut into 6 pieces and garnish with fresh cilantro. Serve with fresh radishes.