Sage Egg-White Frittata
Martha Stewart Living, December 2002
- 1 cup chanterelles, cleaned
- 9 large egg whites
- 3 large eggs
- Coarse salt and freshly ground pepper
- 1/2 teaspoon finely chopped fresh sage, plus 1 tablespoon small whole sage leaves
- 2 cups mixed greens, trimmed, washed, and dried
- Red-wine vinegar and extra-virgin olive oil, for serving
- Extra-virgin olive oil, or vegetable-oil cooking spray, for pan
- Preheat oven to 375 degrees. Heat a nonstick ovenproof 10-inch skillet sprayed with olive-oil or vegetable-oil cooking spray over medium heat. Add mushrooms, season with salt and pepper, and cook over medium heat until wilted, about 5 minutes.
- In a large bowl, whisk egg whites until they form soft peaks. In another large bowl, whisk whole eggs until foamy and lemon-colored. Fold the egg whites into the eggs.
- Sprinkle mushrooms with chopped sage. Pour egg mixture into pan with mushrooms. Distribute whole sage leaves evenly over eggs. Cook until edges are set, about 5 minutes. Transfer to oven, and cook until set and golden brown, about 7 minutes. Drizzle greens with red-wine vinegar and extra-virgin olive oil. Season with salt and pepper. Cut frittata into wedges, and serve over greens.
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