Shiitake Mushroom Frittata with Pecorino Romano for Two

Name: Shiitake Mushroom Frittata with Pecorino Romano for Two
Yield: Serves 2
Ingredients: 6 , large eggs; 2 tablespoons, whole milk; , Salt and pepper; 1 1/2 teaspoons, extra-virgin olive oil; 8 ounces, shiitake mushrooms, stemmed and cut into 1/2-inch pieces; 1 tablespoon, water; 1 , scallion, white part minced, green part sliced thin; 1 1/2 teaspoons, sherry vinegar; 3/4 teaspoon, minced fresh thyme; 1 1/2 ounces, Pecorino Romano, shredded (1/2 cup)

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Appears in Cook's Illustrated November/December 2016

SERVES2

TIME40 minutes

Shiitake Mushroom Frittata with Pecorino Romano for Two

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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