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    Home » Recipes » Breakfast and Brunch

    Vegetarian Frittata with Shiitake Mushrooms

    January 10, 2022 · Published: October 4, 2016 By: Asian Caucasian 1 Comment

    Jump to Recipe

    Skip breakfast? Never! Wait until you try this easy, Asian-inspired Vegetarian Frittata with Shiitake Mushrooms that you can eat for breakfast, lunch, or dinner. It's a real crowd-pleaser!

    A cooked vegetarian frittata inside a cast iron skillet topped with peppers and cilantro.

    I love eggs, (probably eat too many of them!) and this dish is loaded with healthy veggies like shiitake mushrooms, bell peppers, and kale. But you can use whatever veggies are in your fridge!

    You can add some protein to this frittata, like sausage, bacon, etc. That's the beauty of making frittatas. Everything but the kitchen sink – Voilà! 

    A dark plate topped with a vegetarian frittata with a frittata inside a cast iron skillet on the side on top of a wooden board.
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    A cooked vegetarian frittata inside a cast iron skillet topped with peppers and cilantro.

    Vegetarian Frittata with Shiitake Mushrooms

    ★★★★★

    5 from 1 review

    Print Recipe
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    This Asian-inspired Vegetarian Frittata with Shiitake Mushrooms is loaded with healthy veggies like shiitake mushrooms, bell peppers, and kale! It's a real crowd-pleaser!

    • Total Time: 45 min
    • Yield: 6 1x

    Ingredients

    Units Scale
    • 1 tablespoon canola oil
    • 1 shallot, chopped
    • 3 green onions, sliced
    • 2 teaspoons grated fresh ginger
    • 2 cloves garlic, chopped
    • 1 cup red bell pepper, seeded and small diced
    • 2 red Thai chili peppers, seeded and chopped
    • 1 cup frozen chopped kale
    • 1 cup shiitake mushrooms, stems removed and sliced
    • 6 whole eggs
    • 6 egg whites
    • 2 tablespoons light soy sauce
    • 1 cup fresh bean sprouts
    • ½ cup fresh cilantro, chopped

    Instructions

    1. Preheat oven to 350 degrees.
    2. In a large cast iron skillet over medium-high heat, heat the oil (make sure to coat the sides of the pan with the oil). Add the shallots, green onions, ginger, and garlic and sauté for 1 to 2 minutes until translucent. Add the red bell pepper, Thai chili pepper, kale, and shiitake mushrooms, and sauté for 3 to 4 more minutes until just done.
    3. Meanwhile, in a medium bowl, whisk together the eggs and the soy sauce (do not over mix!). Add to the skillet on top of the vegetables. Cook over medium heat for 8 to 10 minutes until the edges start to set around the sides of the skillet, about 5-7 minutes.
    4. Remove from stove and place the bean sprouts over the eggs. Sprinkle with fresh cilantro. Place skillet in the oven and bake just until top is set, about 10 to 12 minutes.
    5. Set oven to broil. Broil the frittata for 30 seconds just to brown the top. Cut into wedges garnished with cilantro when ready to serve.
    • Author: Asian Caucasian
    • Prep Time: 15 min
    • Cook Time: 30 min
    • Category: Breakfast
    • Method: Stove Top & Oven
    • Cuisine: Asian Fusion

    Nutrition

    • Serving Size:
    • Calories: 197
    • Sugar: 3.1 g
    • Sodium: 312 mg
    • Fat: 12.2 g
    • Carbohydrates: 6.9 g
    • Protein: 15.2 g
    • Cholesterol: 372 mg

    Keywords: vegetarian frittata, shiitake mushrooms, Asian breakfast, vegetarian recipe

    Did you make this recipe?

    Tag @AsianCaucasianBlog on Instagram and hashtag  #AsianCaucasianEats

    Asian Frittata with Shiitake Mushrooms this recipe

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    Reader Interactions

    Comments

    1. Vicki Summers says

      November 17, 2016 at 8:33 pm

      This was the tastiest frittata I've ever had! Absolutely delicious, and not difficult to make.

      ★★★★★

      Reply

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