Shiitake Mushroom Frittata

Easy weekend morning, or weeknight dinner frittata. Made with benefcial shiitake mushrooms. Shiitake are rich in polysaccharides. Tese compounds protect against cell damage, help boost your immune system; and best of all, they are delicious.

Serves 8 Method

8 eggs ¼ cup whipping cream, or nut milk 2 cups shiitake mushrooms, chopped 2 carrots, fne dice 1 tbsp. shallots, fne chop 1 tbsp. thyme , minced 2 tbsp. parsley, chopped ½ lemon, juiced 1 cup Parmigiano Reggiano, grated ½ tsp. sea salt ⅛ tsp. fresh ground pepper 2 tbsp. unsalted butter or olive oil Whisk the eggs, salt, lemon juice, cream, or nut milk until frothy. Set aside.

In a cast iron pan (or oven safe nonstick pan) melt the butter on medium heat. Add the shallots, mushrooms, and carrots, and saute until tender. About 5 minutes. Add fresh pepper, thyme, and half the parsley, saute for 1 minute more. Pour the egg mixture over the vegetables. Lower the heat to low. Cook until eggs start to set and get golden around the edges. About 8 minutes. Pour the Parmigiano Reggiano over the eggs.

Preheat the broiler with the rack set high. Do this 5 minutes before fnishing the frittata in the oven.

Place the pan under the broiler for about 3 minutes, or until the eggs get golden brown in spots. Do not walk away from the oven, keep an eye on the frittata.

Remove the pan. Sprinkle the rest of the parsley over the frittata. Let sit for 10 minutes before serving. Frittatas are delicious at room temperature as well.

Laurie Richardone is a seasonal gluten free chef and certifed health coach. To work with Laurie, visit LaurieRichardone.com