Ingredients
pam (non stick spray)
8 ounces white mushrooms, thinly sliced
1/2 teaspoon pepper
1 tbsp fresh ground garlic
8 large eggs egg whites
1/3 cup green onions, thinly sliced
10 ounces smoked salmon, chopped*
2 tablespoons grated low fat mozzarella cheese (OPTIONAL)
Serving: 2-3
Directions
Heat oven to broil with top rack about 4” from broiler.
Heat a 10” nonstick, oven-proof skillet over medium high heat. Oil pan with pam. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Season with garlic and pepper. Flip and cook about 5 minutes more, until other side is same color. Reduce heat to medium low.
In a large bowl, whisk eggs until frothy and add onions. Pour over mushroom mixture and stir once or twice to combine, gently lifting set eggs from bottom of the pan, letting the loose mixture set on the bottom. Add smoked salmon. Cover and continue to cook, without stirring, for 5 minutes, until eggs are set. Sprinkle with cheese, if you use it, and place pan under broiler until cheese melts, about 2 minutes. (
Remove pan from oven, place a plate over the pan. Quickly turn the frittata onto the plate. Cut into wedges and serve.
