Shiitake Mushroom Frittata

[Guest guest]

This and a slice a good bread makes a nice quick meal.

Mari

 

Shiitake Mushroom Frittata

 

8 large eggs

1/2 cup  milk

salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

2 medium leeks, white parts and a little of the light green part, halved and

sliced thinly

1/2 pound shiitake mushrooms, stems removed, and sliced into 1/4 inch slices.

You can substitute cremini mushrooms for the shiitake mushrooms.

1/4 pound sheep milk or goat milk feta cheese, crumbled

 

Preheat oven to 350 degrees.

Crack eggs into a large mixing bowl. Add  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.

Serves 4 to 6.