Lunch: Mushroom and Scallion Frittata

Although it makes a delightful breakfast, the frittata could also be served with a green salad for a lunch or light dinner. White button mushrooms can be substituted for the shiitakes; trim but do not remove the stems. Cook the vegetables, then add the se

Ingredients

2 tbsp. olive oil
12 scallions
1/2 lb. shiitake mushrooms
salt
Pepper
8 eggs
1/2 c. grated Parmesan cheese

Instructions

Preheat oven to 350 degrees F. Heat olive oil in a medium ovenproof skillet over medium heat. Add scallions, mushrooms, and 1/2 teaspoon salt; cover, and cook until the vegetables are very soft, about 15 minutes. (The vegetables start out piled high, but they cook down quickly.)
In a large bowl, whisk together eggs and 1/4 teaspoon each salt and pepper. Pour egg mixture over the vegetables, stir for 2 minutes, then cook for 3 to 4 minutes more. Sprinkle cheese over the frittata, and bake in the oven for 15 minutes. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.

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