SHITAKE MUSHROOM FRITTATA (GF, D)

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SHITAKE MUSHROOM FRITTATA | makes 4-6 servings |

INGREDIENTS

  • 10 cage-free eggs
  • 1/2 handful shiitake mushrooms
  • 4 cloves garlic
  • 1 medium onion
  • 1 tsp cumin powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • sea salt
  • black pepper
  • 1/4 cup milk

STEPS

  1. on a skillet, sauté your sliced onions and chopped garlic in some olive oil until they kind of caramelize, toss is your cumin, red chili powder, and black pepper
  2. on a separate oven safe pan, toss your mushrooms on in a single layer and add some olive oil, heat it just a bit and turn off the stove
  3. crack open your eggs in a bowl and whisk with some milk
  4. add your salt to the eggs
  5. put your onion and garlic mixture down on the pan with mushrooms, trying to keep everything in a single layer
  6. pour your eggs into the pan and make sure they cover everything, depending on the size of the pan and how many eggs you use, you can make a skinny frittata or a fat one
  7. cover the concoction with thin slices of smoked Gouda
  8. add some freshly ground black pepper on top
  9. bake it in the oven (this is hard to get right, but bake until the egg on the surface is opaque and then leave it for a few more minutes)  - try 325F for 20 minutes
  10. if you’re a rockstar, you’ll be able to get it all out of the pan without breaking it, if you’re me, you’ll slice it like a pizza first
  11. serve with some kale salad or whatever you like