35 Minute Shiitake, Manchego Frittata with Fresh Thyme
Holy moly, if you have guests and open your fridge to a carton of eggs and a bunch of miscellaneous veggies… this is how you can impress them with a “wowza” breakfast… in just 35 minutes. It’s as simple as whipping, chopping, and throwing it in the oven.
P.S. I use mushrooms in this post, but this recipe is especially awesome because you can use the egg base and add any of your favorite veggies and herbs. You can use up any veggies you have in the fridge. Have fun!
1 Tbl Coconut Oil
2 Egg yolks
1/4 c. Milk
1 c. Shiitake Mushrooms, diced
3 cloves garlic, smashed and chopped
1 c. Manchego sheep cheese, grated
Whip 4 eggs plus 2 yolks and milk in a bowl. Chop up your veggies and sauté them a bit in coconut oil. Mix egg mixture, veggies and fresh thyme together in a pie pan. Top it off with some shaved Manchego and a sprinkle of the fresh Thyme.
Cook: 350 degrees, 35 minutes.
Presto and bon appetite!