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Wild Mushroom Frittata

Makes one large frittata, serves four

6 large eggs
2 tbs. low-fat buttermilk
2 tsp. extra-virgin olive oil
1/3 cup sliced portabella mushrooms, stems and gills removed
1/3 cup chopped rehydrated mushrooms, shiitake and porcini, drained
1 tbs. chopped shallots
1 cup fresh spinach, stems removed, washed, dried
1/4 cup diced roasted red pepper
1 tbs. chopped fresh basil
1/4 tsp. sea salt
1/8 tsp. freshly ground black pepper
3 tbs. shaved Parmesan cheese
   
Preheat oven to 350 degrees F.

Crack eggs into a medium mixing bowl and beat with buttermilk until well combined, reserve on the side.

Heat a large nonstick, ovenproof sauté pan over medium-high heat. Mist pan with olive oil, and sauté mushrooms, shallots, spinach and peppers for three minutes and season with fresh basil, salt and pepper.

Slowly pour egg mixture into sauté pan over cooked mushrooms. Reduce to medium heat. Using a rubber spatula, move egg-mushroom mixture back and forth to cook egg to a soft, wet mixture and stir in Parmesan. Cook undisturbed for about one minute, or until the bottom of the frittata is firm.

Transfer the skillet to the oven. Bake, checking every five minutes, until the top of the frittata is no longer runny, about 10 to 20 minutes.
 
Remove from oven and cover pan with a plate or serving tray and flip frittata over onto plate or tray to remove from sauté pan.
 
Per serving:
Calories 190; Protein 14 g; Total Fat 12 g; Saturated Fat 3.5 g; Carbohydrates 7 g; Dietary Fiber 1 g; Cholesterol 320 mg; Sodium 400 mg