Recipe courtesy of Martha Stewart
Total:
32 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat oven to 375 degrees F.

Heat a nonstick ovenproof 10-inch skillet sprayed with olive oil or vegetable oil cooking spray over medium heat. Add mushrooms, season with salt and pepper, and cook over medium heat until wilted, about 5 minutes.

In a large bowl, whisk egg whites until they form soft peaks. In another large bowl, whisk whole eggs until foamy and lemon-colored. Fold the egg whites into the eggs.

Sprinkle mushrooms with chopped sage. Add egg mixture to mushrooms. Distribute whole sage leaves evenly over eggs. Cook until edges are set, about 5 minutes. Transfer to oven and cook until set and golden brown, about 7 minutes. Drizzle greens with red wine vinegar and extra-virgin olive oil. Season with salt and pepper. Cut frittata into wedges and serve over greens.

IDEAS YOU'LL LOVE

Square Deviled Eggs

Recipe courtesy of Food Network Kitchen

Dry-Aged Standing Rib Roast with Sage Jus

Recipe courtesy of Alton Brown

Thyme Pasta Frittata

Recipe courtesy of Giada De Laurentiis

Crispy Easter Eggs

Recipe courtesy of Ree Drummond

Egg and Kale Breakfast Wraps

Recipe courtesy of Giada De Laurentiis

Bean, Kale and Egg Stew

Recipe courtesy of Food Network Kitchen

White Chocolate Bark

Recipe courtesy of Ina Garten

Truffled Deviled Eggs

Recipe courtesy of Anne Burrell

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking