Shiitake Mushroom Frittata with Pecorino Romano

Name: Shiitake Mushroom Frittata with Pecorino Romano
Ingredients: 12 , large eggs; 1/3 cup, whole milk; , Salt and pepper; 1 tablespoon, extra-virgin olive oil; 1 pound, shiitake mushrooms, stemmed and cut into 1/2-inch pieces; 2 tablespoons, water; 2 , scallions, white parts minced, green parts sliced thin; 1 tablespoon, sherry vinegar; 1 1/2 teaspoons, minced fresh thyme; 2 1/4 ounces, Pecorino Romano, shredded (3/4 cup)

Main Courses
Cheese
Eggs
Weeknight
Breakfast & Brunch
Easter

By Lan Lam ･ Appears in Cook's Illustrated November/December 2016

Loading up a frittata with meat, vegetables, and cheese can yield a simple, satisfying meal—or a rubbery egg disk with a wet, runny core.

SERVES 4 to 6

TIME 45 minutes

Shiitake Mushroom Frittata with Pecorino Romano

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