We have upped our Washington’s Green Grocer deliveries to every week, and I just discovered their super helpful website full of recipes. The bf has been asking for a fritatta. I think because it would provide breakfast for multiple days, but also because they are delicious.
I altered the Asparagus and Feta Fritatta recipe to make it a Asparagus and Shiitake Fritatta. Here is what I did:
1/2 a chopped red onion
1 bunch of asparagus
1 box of shiitake mushrooms
several glugs of olive oil
splash of water
Preheat the oven to 400 degrees. Saute the chopped red onion, asparagus and mushrooms in olive oil in a pan that can also go in the oven over medium heat.
Stir occasionally, but also prepare your eggs. Whip your eggs while a splash of water. When the vegetables start to soften, pour in the eggs.
Let this mixture sit for about three minutes or until the sides begin to harder. Move the pan to the oven and let it bake for about five minutes or until the center of the fritatta has “set” or is cooked through. We ate this as a side during dinner, and then for two more breakfasts.
It was delicious (and really easy)! The pan was kind of difficult to clean and definitely needed to be soaked. Give it a try.