Shiitake Mushroom Frittata

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 large eggs
• 1/2 cup goat's milk
• salt & freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 2 medium leeks, 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.)
• 1/2 lb shiitake mushroom, stems removed, and sliced into 1/4 inch slices. you can substitute cremini mushrooms for the shiitak
• 1/4 lb sheep milk or 1/4 lb goat milk feta cheese, crumbled

Recipe

• 1 preheat oven to 350°f.
• 2 crack eggs into a large mixing bowl. add goat milk, salt and pepper and whisk until thoroughly combined.
• 3 heat olive oil over medium in a medium-sized cast-iron skillet or other ovenproof skillet.
• 4 add leeks and sauté until leeks begin to soften, about 5 to 8 minutes. add mushrooms.
• 5 continue to sauté until mushrooms have released their fluid and are soft, about another 5 to 8 minutes.
• 6 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.
• 7 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.