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Frittata with shiitake

This frittata with shiitake mushrooms is ready in juts 15 minutes. It can be served for brunch or lunch with a crispy salad, or let it cool, then cut it into small squares, which make ideal nibbles with a glass of vino or are perfect as picnic bites.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 75 g shiitake mushrooms
  • 3 spring onions
  • 1 garlic minced
  • 1 Tbsp vegetable oil
  • ½ tsp sesame oil
  • 1 Tbsp Kikkoman Tamari soy sauce
  • ½ lime juiced
  • 5 eggs
  • Sesame seeds
  • Coriander leaves

Method
 

  1. Finely chop the spring onions and slice the bigger mushrooms.
  2. Heat the vegetable oil and gently stir-fry the mushroom and spring onion for a couple of minutes until soft but still have a bite. Add the soy sauce and lime juice, then reduce the sauce.
  3. In a small bowl, lightly whisk the eggs with a few pinches of sesame seeds and the sesame oil.
  4. Pour the egg mixture over the mushrooms, letting it spread out evenly.
  5. Cook for a couple of minutes over medium heat, then put a lid on and cook for about 10 minutes, until the surface is no longer jelly-like. Alternatively, put the frying pan in a preheated oven/grill, and brown the top.
  6. Transfer the frittata to a plate, then cut it into wedges. Alternatively, let it cool and cut it into bite-sized squares.