Onions & Shitake Mushrooms Egg Whites Frittata

I was going through my 2010 folders to check what dishes I haven’t posted and I found the folder for Onions & Shitake Mushrooms Egg Whites Frittata. I don’t remember when I made this but I know that the egg whites were from the impromptu custard dessert I made sometime last summer. I think I made this for dinner too. So if you have reserved egg whites, try to make a frittata. I think it’s actually healthier than using whole eggs. You can raid your pantry with whatever veggies you have as a filling.

INGREDIENTS:
8 egg whites
1 whole egg
1/2 cup of cream or milk
1/2 bag of dried sliced shitake mushrooms (follow soaking instructions from the package)
1 medium onion, sliced
3 cloves of garlic, chopped
salt & pepper to taste
sprinkle of grated Parmesan cheese
a little bit of oil

Preheat the oven to 250°. Beat the egg whites with the 1 whole egg and cream/milk in a large bowl. Season with salt and pepper.

Heat oil in a skillet. Add the onions and garlic to cook. Add the soaked shitake mushrooms (discard the water, of course). Season with salt and pepper and stir around. Let that cook for a few minutes or until the mushrooms are tender.

Add the eggs. Do the swirling thing around to incorporate the egg with the filling. Let that cook to set for 2-3 minutes or so.

Sprinkle grated Parmesan cheese on top, then stick the skillet in the oven to finish cooking the top. Just do this for 3-5 minutes or so.

Slice in triangles then serve. Make it for breakfast, lunch or dinner. It’s good and quite filling.