Ingredients
Makes 4 servings
Heat oven to 350°F. Heat oil on high in a 6-inch cast-iron skillet for 2 minutes. Add butter; when it foams, add mushrooms. Season with salt and pepper and sauté 5 minutes. Reduce heat to low and add onions and thyme; sauté 2 or 3 minutes. Stir in egg whites with a heatproof rubber spatula until eggs start to set. Transfer skillet to oven and bake 5 minutes, until golden. Sprinkle with remaining herbs and lemon juice. Cut into wedges and serve.
Nutrition Per Serving
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Reviews (4)
Back to Topi really like just how this recipe looks i eaten it before with my loved ones all of us enjoyed this we may have a household gathering again and cook this recipe again soon this really is one tasty recipe you need to check it out i guarantee you all you could should this its very tasty
sarah12jones212212312
2/3/2014
I only had 1/4lb of mushrooms so I put in pasilla to compensate. It was good enough. Next time though, all mushrooms. It was super runny and gross the first time I tested its doneness. I guess I baked it for at least 15 to 20 minutes at 350. I forgot the lemon. Darn.
MarcyW1a
6/22/2012
Wild-mushroom are expensive - use some baby bella's to save cost. 3/4 lb of mushrooms in a 6 inch pan is a bit overwhelming - use a large pan and when finishing go back to the 6 in. pan. Since you are going exotic - use the whole egg - it makes for a better frittata.
kjkoskin
Addison, Tx
1/20/2008
This recipe was good but not great. I have better frittata recipes and I'm not sure if I will make this again. My husband said that he liked it but that he was sick of mushrooms after about half of it.
Anonymous
NC
3/17/2006
