Farro And Vegetable Frittata
Ingredients
- 5 tablespoons extra-virgin olive oil
- 4 ounces oyster mushrooms, chopped
- 1 onion, chopped
- 1 cup precooked farro
- 1 cup frozen peas, thawed
- Kosher salt and freshly ground pepper
- 1/4 teaspoon red pepper flakes
- 8 large eggs
- 1/3 cup grated pecorino romano cheese
- 2 bulbs fennel, fronds reserved
- 3 tablespoons fresh lemon juice
- 3/4 cup fresh parsley
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