Fall Chanterelle Mushroom Frittata

| Breakfast

Fall Chanterelle Mushroom Frittata –

• Servings: 5.3
• Serving size: 3 ounces
• Yield: 16 ounces

Ingredients

• 6 Egg whites
• 2 Egg yolks
• 1/2 cup Milk
• 1/2 cup Chanterelles (chopped and roasted)
• 1/2 cup low fat Cheddar cheese
• 1 tsp. Lemon juice
• 1 tsp. Black pepper

Procedure

1. Preheat oven to 350 degrees.
2. Crack the eggs into a medium size bowl, separating out the yolks from whites. #Add milk, lemon juice, salt, and pepper.
3. Whisk the egg mixture until slightly frothy (the more whisking, the fluffier the eggs will be).
4. Pour the eggs into a pan or muffin tin sprayed with nonstick canola cooking spray. Add Chanterelles and cheese.
5. Bake for 15-20 minutes. Poke with fork or knife to see if middle is cooked.
6. Serve and enjoy.

Notes, tips, and variations

More vegetables can be added to the mix.