Shiitake Mushroom Frittata | PCC Natural Markets

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Shiitake Mushroom Frittata

Serves: 4 to 6

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The frittata is a versatile dish that's delicious, quick and easy to make. Try adding different seasonal vegetables, such as sautéed asparagus, snow peas, or green beans, and fresh herbs or chopped scallions for variety.


  • 8 large eggs Add to list
  • 1/2 cup goat's milk Add to list
  • Salt and freshly ground pepper Add to list
  • 2 tablespoons extra virgin olive oil Add to list
  • 2 medium leeks, white parts and a little of the light green part, halved and sliced thinly. (Note: Make sure to wash thoroughly, after cutting in half; pat dry.) Add to list
  • 1/2 pound shiitake mushrooms, stems removed and sliced into 1/4-inch slices (you can substitute crimini mushrooms for the shiitakes) Add to list
  • 1/4 pound sheep milk or goat milk feta cheese, crumbled Add to list

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Preheat oven to 350° F.

Crack eggs into a large mixing bowl. Add goat milk, salt and pepper and whisk until thoroughly combined.

Heat olive oil over medium in a medium-sized cast-iron skillet or other ovenproof skillet. Add leeks and sauté until leeks begin to soften, about 5 to 8 minutes. Add mushrooms. Continue to sauté until mushrooms have released their fluid and are soft, about another 5 to 8 minutes.

Pour egg mixture over the sautéed vegetables and stir to combine. Allow to cook on the stovetop for 3 or 4 minutes. Sprinkle feta over the top of the eggs, pushing the cheese into the egg mixture so it is submerged.

Place in the oven and bake for 15 minutes. The top of the frittata should be golden yellow and a toothpick inserted in the center should come out clean.


Served at the 2007 Annual Meeting dinner along with:

Recipe by Rita Condon, former PCC staff

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