Paleo Wild Mushroom Frittata
Why This Recipe Works
We wanted a recipe for a meatless frittata that would still be substantial and flavorful. First, we needed to choose our stir-ins. Earthy, hearty mushrooms were a good choice; we used a generous amount to ensure mushroom flavor in every bite. Using two types of mushrooms, earthy cremini and smoky shiitakes, provided multidimensional flavor and textural contrast. We cooked the mushrooms before adding them to the eggs, which rid them of excess moisture and allowed them to brown nicely. Cooking an onion along with the mushrooms contributed background sweetness, while some minced garlic provided more aromatic depth. A brief stint under the broiler helped our frittata to puff up and finish cooking.