Shiitake Mushroom Frittata with Pecorino Romano | America's Test Kitchen

Name: Shiitake Mushroom Frittata with Pecorino Romano | America's Test Kitchen
Total time: 45 min
Ingredients: 12 large eggs; 1/3 cup whole milk; Salt and pepper; 1 tablespoon extra-virgin olive oil; 1 pound shiitake mushrooms, stemmed and cut into 1/2-inch pieces; 2 tablespoons water; 2 scallions, white parts minced, green parts sliced thin; 1 tablespoon sherry vinegar; 1 1/2 teaspoons minced fresh thyme; 2 1/4 ounces Pecorino Romano, shredded (3/4 cup)

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Loading up a frittata with meat, vegetables, and cheese can yield a simple, satisfying meal—or a rubbery egg disk with a wet, runny core.

Keywords

Eggs
Easter
Breakfast & Brunch
Cheese
Weeknight
Main Courses

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