Wild Mushroom Frittata
|Ground pepper||To Taste|
|Olive oil||1 Tablespoon|
|Assorted mushrooms||3⁄4 Pound, coarsely chopped (Such As Cremini, Portobello, And Shiitake)|
|Shallot||1 , thinly sliced|
|Dried oregano||1⁄2 Teaspoon|
|Shredded part skim mozzarella cheese||1⁄4 Cup (4 tbs)|
|Parmesan cheese||1 Tablespoon, grated|
|Basil||1 Tablespoon, chopped|
1. Beat the eggs, egg whites, water, salt, and pepper in a bowl until frothy.
2. Heat a medium nonstick skillet with an ovenproof handle over medium-high heat. Swirl in the oil, then add the mushrooms, shallot, and oregano. Cook until the mushrooms are golden, about 5 minutes. Add the egg mixture to the mushrooms, stirring gently to combine. Reduce the heat and cook, without stirring, until the eggs are set, 12-15 minutes.
3. Preheat the broiler, then sprinkle the frittata with the mozzarella. Broil the frittata, 5 inches from heat, until the top is lightly browned, about 2 minutes. Allow to stand 5 minutes before serving. Sprinkle with the Parmesan and basil and cut into 4 wedges.