Shiitake Mushroom Frittata

From the PCC website.

Ready In:
35mins
Serves:
Units:

ingredients

  • 8 large eggs
  • 12 cup goat's milk
  • salt & freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 medium leeks, white parts and a little of the light green part, halved and sliced thinly. (Note -- Make sure to wash thoroughly, after cutting in half, pat dry.)
  • 12 lb shiitake mushroom, stems removed, and sliced into 1/4 inch slices. You can substitute cremini mushrooms for the shiitak
  • 14 lb sheep milk or 1/4 lb goat milk feta cheese, crumbled

directions

  • Preheat oven to 350°F.
  • Crack eggs into a large mixing bowl. Add goat milk, salt and pepper and whisk until thoroughly combined.
  • Heat olive oil over medium in a medium-sized cast-iron skillet or other ovenproof skillet.
  • Add leeks and sauté until leeks begin to soften, about 5 to 8 minutes. Add mushrooms.
  • Continue to sauté until mushrooms have released their fluid and are soft, about another 5 to 8 minutes.
  • Pour egg mixture over the sautéed 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.
  • 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.
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RECIPE MADE WITH LOVE BY

@dicentra
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@dicentra
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"From the PCC website."
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  1. dicentra
    From the PCC website.
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