Ingredients
1 TBS Olive Oil
1 Medium Onion, Diced
1 Clove Garlic, Minced
8 oz Chanterelle Mushrooms Diced
6 Eggs Beaten
1/4 Cup Lowfat Evaporated Milk
1/2 tsp Salt
1/4 tsp Dried Oregano
1/4 tsp Ground White Pepper
Red Pepper Sauce to Taste
1 TBS Chopped Fresh Tarragon or 1 tsp Dried
1-1/2 Cup Shredded Fontina or Jack Cheese
Preparation
Preheat oven to 325 F and spray 9"x 12"x 2" baking dish with nonstick cooking spray or wipe with butter.
Heat oil in large nonstick skillet over medium heat. Add onion and cook, stirring often, until jut soft, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Add mushrooms and cook, stirring often, until mushrooms are browned and tender, about 4 minutes. Remove from heat and set aside.
In large bowl, whisk together eggs, evaporated milk, salt, oregano, white pepper, red pepper sauce and tarragon. Add mushroom mixture to bowl and stir to combine. Pour ingredients into prepared baking dish and sprinkle with cheese. Bake on middle rack of oven until eggs are firm and cheese is lightly browned, about 30 minutes. Remove from oven and let cool for 5 minutes. To serve, cut into squares and tope with your choice of sour cream, salsa, or pesto. Frittata can be enjoyed warm or at room temperature. Store leftovers covered in refrigerator for up to two days.
