Wild Mushroom & Scallion Frittata

This one is a classic recipe from Whole Living and is a favorite in my house. It's substantial enough for men, delicate enough for women, tasty enough for children, and filling enough for everyone! This never fails to impress. I've made this recipe so many times, it is committed to memory. It is a little lighter version of the Artichoke Souffle (without the added cheese) I have posted earlier in this blog, but they are equally yummy. I use Kerry Gold butter instead of olive oil for the high cooking temps to saute the mushrooms and scallions first. Then I add the egg mixture with cottage cheese on top after the mushrooms & scallions are cooked tender. You should be able to eat off of this one for at least 4 mornings, unless someone else gets to it first! Enjoy!!


3 whole eggs

3 egg whites

1/4 cup cottage cheese

6 sliced mushrooms

4 chopped scallions

Sea salt and freshly ground pepper to taste


1. Whisk together 3 whole eggs, 3 egg whites, and 1/4 cup cottage cheese. 
2. Add 6 sliced mushrooms and 4 chopped scallions; season with sea salt and freshly ground pepper. 
3. Preheat a medium skillet over medium-high heat. Lightly coat with oil, add egg mixture, and cook until bottom is set. 
4. Transfer to broiler until cooked through, about 3 minutes. 

Serves 4.

Recipe and photo from Whole Living.