Mushroom spinach frittata

Ingredients

• 3Large egg
• 100 gPasteurized liquid egg whites
• 150 g2% cottage cheese
• 120 gWhite mushrooms — thinly sliced
• 60 gBaby spinach
• 5 gOlive oil
• 0.3 gGround black pepper

Steps

1. 1

   Prepare the pan

   Heat the oven to 350°F / 180°C. Use a small ovenproof skillet, about 8 inches / 20 cm across, or a similarly sized baking dish.

2. 2

   Cook out the moisture

   Heat the oil in the skillet. Cook the mushrooms for 5–6 minutes until softened and their released liquid has mostly evaporated. Add spinach and stir until wilted.

3. 3

   Add the eggs

   Whisk eggs, egg whites, cottage cheese and pepper. Spread the vegetables evenly, then pour in the egg mixture. If using a baking dish, transfer everything to it now.

4. 4

   Bake and slice

   Bake for 18–20 minutes until the middle is fully set and reaches 160°F / 71°C. Rest for 5 minutes, then cut into two base portions.

Notes

• Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F / 32°C. Keep at 40°F / 4°C or below for up to 3 days; reheat the portion you need to 165°F / 74°C.
• Cooking the mushroom liquid off first keeps the frittata from turning watery. Use a larger pan for a larger batch so the layer stays a similar depth.