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Ingredients

• 1/3 cup shelled fava beans
• 1/2 cup fresh morel mushrooms (about 2 ounces)
• 1 tablespoon olive oil
• 2 tablespoons grated fresh pecorino Romano cheese, divided
• 1 tablespoon finely chopped fresh parsley
• 2 tablespoons light sour cream
• 1 teaspoon chopped fresh tarragon
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 4 large eggs
• 2 large egg whites
• Fresh tarragon leaves (optional)

Description

Chef Scott Ketterman Of Simpatica Dining Hall Uses Crème Fraîche To Add Richness To This Spring Vegetable Frittata. We've Cut Fat And Calories By Using Light Sour Cream And Replacing Two Of The Whole Eggs With Egg Whites. If You Can't Find Fresh Morel M

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