Shiitake Mushroom Frittata

Earthy shiitake mushrooms, local eggs, and fresh ricotta cheese make this frittata extra special. Frittatas are easy to make and a gourmet addition to any meal. The main ingredient in frittatas is egg. Buy local farm eggs, if possible, because they are packed with extra flavor and nutrition. Local chickens tend to have access to the outdoors where they can roam about, eating a natural diet of bugs and worms. The result is a bright yellow, rich and creamy yolk that is filled with Vitamin B12, Vitamin A, Vitamin D, riboflavin, folate, selenium, phosphorous and many other vitamins and minerals. It is true that the yolks also contain a large amount of cholesterol. If you have heart disease or diabetes, you don’t have to skip the frittata, simply create a version that is lower in cholesterol, by using six whole eggs, five egg whites and reduce the amount of fresh ricotta cheese by half. The recipe will still yield delicious results. To learn more about eggs and heart disease, click here.

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1 small onion, sliced
  • 8 ounces shiitake mushrooms, stems removed, caps cut into slices
  • 10 large local farm eggs (or 5 whole eggs and 6 egg whites for heart health)
  • 2 teaspoons fresh parsley
  • 2 teaspoons fresh basil
  • ½ cup fresh ricotta cheese (or ¼ cup for heart health)
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground pepper

Instructions:

  1. Preheat oven to 350°F.
  2. Heat oil in a medium ovenproof nonstick skillet or cast iron pan. Add onions, sauté, until golden brown and soft, about 8-10 minutes. Add mushrooms, sauté, until golden brown and soft. Turn off the heat.
  3. Whisk eggs in a bowl until the whites and yolks are well incorporated. Stir in parsley, basil, ricotta, salt and pepper.
  4. Turn the heat up to medium. Pour in the egg mixture and lightly stir to distribute the ingredients evenly. Reduce heat to medium low, cook 2 minutes, drawing the cooked egg away from the sides with a heat-proof rubber spatula to let uncooked egg flow underneath. Cook until just starting to set.
  5. Place the skillet in the oven. Bake until frittata is just set and the top is slightly golden, 10-15 minutes.
  6. Once done, remove from the oven and let cool in the pan for a few minutes until the steam subsides. Slide the frittata out of the pan onto a cutting board or serving tray. Slice.

If serving for brunch, pair frittata with a seasonal salad and roasted potatoes.

If serving for breakfast, pair frittata with sliced seasonal fruit and whole wheat toast.

Recipe Developed by: Chef Ashley R. Van Cise, RDN, LD