Shiitake Mushroom Frittata

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 8
    large eggs
  • 12
    cup goat's milk
  • salt & freshly ground black pepper
  • 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
Advertisement

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.
Advertisement