Shiitake Mushroom Frittata with Pecorino Romano

Name: Shiitake Mushroom Frittata with Pecorino Romano
Yield: Serves 4 to 6
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)

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Appears in Cook's Illustrated November/December 2016

SERVES4 to 6

TIME45 minutes

Shiitake Mushroom Frittata with Pecorino Romano

WHY THIS RECIPE WORKS

We started with a well-seasoned filling made with bold ingredients and combined it with a dozen eggs to make a substantial dinner. To ensure that the frittata was cohesive, we chopped the filling ingredients small so that they could be surr...

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