Wild-Mushroom Frittata

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Self Magazine


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1 tablespoon extra-virgin olive oil

2 teaspoons butter

3/4 pound wild mushrooms (such as shiitake), chopped into bite-size pieces

1/4 cup sliced green onions

1 teaspoon fresh thyme

5 egg whites

2 tablespoons each chopped fresh herbs (such as chives, parsley, chervil)

Squeeze of lemon

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