Frittata (Serves 6-8)
- 11 large egg whitesr
- 1 large egg
- 1/4 cup whole milk
- 1 tbs extra-virgin olive oil
- 1 tbs unsalted butter
- 1/2 small onion chopped
- 2 medium portobello mushrooms, sliced
- 2 cups fresh spinach leaves
- 1/4 cup shredded mozzarella cheese
- 1 medium roma tomatoe, chopped
- 2 tbs flat-leaf parsley, chopped`
In a large bowl, whisk together the egg whites, whole egg, milk, salt and pepper until foamy. Place a non stick 10-inch skillet or cast-iron skillet over medium heat. Drizzle with the oil and add the butter.
When the butter has melted, add the onion and mushrooms. Cook and stir until the onions and mushrooms release their moisture and begin to brown, 3 to 5 minutes. Season with salt and pepper.
Fold in the spinach; the leaves will wilt from the residual heat. Pour the eggs over the mixture. Pull the edges away from the pan with a spatula so the eggs flow to the bottom heat. When the frittata is half set, (about 3 minutes), sprinkle the cheese over the top.
Transfer the pan to oven. Bake for 10 to 15 minutes until puffed or golden. Top with chopped tomato and parsley before cutting into wedges and serving.
