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

Name: Shiitake Mushroom Frittata with Pecorino Romano for Two | America's Test Kitchen
Total time: 40 min
Ingredients: 6 large eggs; 2 tablespoons whole milk; Salt and pepper; 1 1/2 teaspoons extra-virgin olive oil; 8 ounces shiitake mushrooms, stemmed and cut into 1/2-inch pieces; 1 tablespoon water; 1 scallion, white part minced, green part sliced thin; 1 1/2 teaspoons sherry vinegar; 3/4 teaspoon minced fresh thyme; 1 1/2 ounces Pecorino Romano, shredded (1/2 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

Main Courses
Eggs
Cheese
For Two
Weeknight
Breakfast & Brunch

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