Shiitake Mushrooms With Young Pecorino Cheese Recipes

SHIITAKE MUSHROOM AND CHEESE FRITTATA

Shiitake Mushroom and Cheese Frittata image

Vegetables, which vary widely in their protein content, are valuable for bringing fiber to protein-centered meals. In this frittata, mushrooms add flavor and B vitamins.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 8

Ingredients

8 ounces shiitake mushrooms, stems discarded, caps cut into 1/4-inch slices
1 small onion (about 6 ounces), halved and cut into 1/4-inch-thick slices
1 1/2 teaspoons fresh thyme
2 tablespoons olive oil
Coarse salt
10 large eggs
1/2 cup ricotta cheese
1/4 teaspoon freshly ground pepper

Steps:

Preheat oven to 350 degrees. Heat oil in a 9- or 10-inch ovenproof nonstick skillet over medium heat until hot but not smoking. Add mushrooms, onion, and thyme; cook, stirring, until mushrooms and onion are golden brown, about 10 minutes. Stir in 1/2 teaspoon salt; remove skillet from heat.
Whisk eggs in a large bowl until frothy. Stir in the ricotta, 1 teaspoon salt, and pepper to taste. Place reserved skillet over medium heat. Immediately pour in egg mixture, and lightly stir to distribute mushrooms and onion evenly. Reduce heat to medium-low; cook 2 minutes, drawing cooked egg away from sides with a rubber spatula to let uncooked egg flow underneath. Cook until just starting to set, about 2 minutes more.
Transfer skillet to oven. Bake until frittata is just set and top is pale golden, 10 to 12 minutes. Serve frittata in skillet, or slide onto a serving platter.

Nutrition Facts : Calories 230 g, Cholesterol 365 g, Fat 16 g, Fiber 2 g, Protein 14 g, Sodium 408 g

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