Spring Onion & Shiitake Frittata

Introduction

Laura Bennett of The Vegucation Station shares this versatile frittata recipe, perfect for using up spring onions and mushrooms. Great for meal prepping, this dish works for breakfast all week long and can be adapted to whatever vegetables you have on hand.

Ingredients

• 2–3 spring onions (½ bunch), with greens

• ½ lb shiitake mushrooms, sliced

• ½ head garlic, minced

• 1 stalk green garlic (or substitute regular garlic)

• 12 eggs

• 1 cup milk, cream, or alternative

• 1 cup shredded cheese

• Fresh herbs of choice

• Salt and pepper

• Cooking oil

Steps

1. Preheat oven to 350°F. Heat oil in an oven-safe skillet or cast iron pan.

2. Sauté mushrooms for a few minutes, then add sliced spring onions, bulbs, and greens. Add salt and cook 5 minutes. Reduce heat.

3. In a bowl, whisk eggs, milk, cheese, salt, pepper, and herbs.

4. Pour egg mixture over vegetables in the pan. Cook on stovetop until edges start to crisp and pull away from sides.

5. Sprinkle extra cheese on top and transfer to oven. Bake 15 minutes or until just set.

6. Rest a few minutes before slicing and serving warm or chilled.