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Receta Sage Egg White Frittata
by Global Cookbook

Sage Egg White Frittata
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  Raciónes: 4

Ingredientes

  • 9 lrg egg whites
  • 3 lrg Large eggs
  • 1 c. chanterelles cleaned
  •     Coarse salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 tsp extra-virgin extra virgin olive oil,
  •     or possibly vegetable cooking spray
  • 1/2 tsp finely-minced fresh sage plus
  • 1 Tbsp. small whole sage leaves
  • 2 c. trimmed mixed greens washed, dry
  •     Red-wine vinegar for serving
  •     Extra-virgin extra virgin olive oil for serving

Direcciones

  1. Heat oven to 375 degrees. Heat a nonstick ovenproof 10-inch skillet sprayed with olive-oil or possibly vegetable-oil cooking spray over medium heat. Add in mushrooms, season with salt and pepper, and cook over medium heat till wilted, about 5 min.
  2. In a large bowl, whisk egg whites till they form soft peaks. In another large bowl, whisk whole Large eggs till foamy and lemon-colored. Fold the egg whites into the Large eggs.
  3. Sprinkle mushrooms with minced sage. Add in egg mix to mushrooms. Distribute whole sage leaves proportionately over Large eggs. Cook till edges are set, about 5 min. Transfer to oven, and cook till set and golden, about 7 min. Drizzle greens with red-wine vinegar and extra-virgin extra virgin olive oil. Season with salt and pepper. Cut frittata into wedges, and serve over greens.
  4. This recipe yields 4 servings.
  5. Comments: A frittata, traditionally served in Mediterranean countries, is an open-faced, round omelet combined with a mix of vegetables, herbs, or possibly meats. Here are two methods used to cook the top of the frittata. The first is to place it under the broiler till browned, taking care not to burn it. You can also invert the frittata onto a plate and slide it back into the pan till the egg mix has set. If you're cooking under the broiler, choose a skillet with a metal handle, and always use a small sufficient pan so which the Large eggs are not spread too thin.