Rating: 4.4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 5 Ratings

This sage and egg-white frittata is chock full of flavor, and nutrients

Martha Stewart Living, December 2002, Martha Stewart Living, April 2000, Martha Stewart Living Television, Episode 7311

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Servings:
4
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Ingredients

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Directions

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  • 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.

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  • 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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Reviews

5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0