Shiitake Mushroom Frittata with Pecorino Romano for Two
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)
Instructions
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