Shiitake Mushroom Frittata – a delicious recipe with eggs, goat's milk, salt, extra virgin olive oil, leeks, shiitake mushroom. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 350u00b0F.
2
Crack eggs into a large mixing bowl. Add goat milk, salt and pepper and whisk until thoroughly combined.
3
Heat olive oil over medium in a medium-sized cast-iron skillet or other ovenproof skillet.
4
Add leeks and saute until leeks begin to soften, about 5 to 8 minutes. Add mushrooms.
5
Continue to saute until mushrooms have released their fluid and are soft, about another 5 to 8 minutes.
6
Pour egg mixture over the sauteed vegetables and stir to combine. Allow to cook on the stovetop for 3 or 4 minutes. Sprinkle feta over the top of the eggs, pushing the cheese into the egg mixture so it is submerged.
7
Place in the oven and bake for 15 minutes. The top of the frittata should be golden yellow and a toothpick inserted in the center should come out clean.
497
kcal
Calories
38
g
Fat
6
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 large eggs, 1/2 cup goat's milk, salt & freshly ground black pepper, 2 tablespoons extra virgin olive oil, and more.
Yes, Shiitake Mushroom Frittata falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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