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My Shiitake Mushroom Frittata served alongside a side a simple salad of arugula and avocado, with Bariani EVOO.

This gluten-free frittata is a quick nourishing dish that can be made for breakfast on the weekend, with leftovers enjoyed the following morning or even for lunch.

For a single person, you could very well prepare this Sunday evening and have an excellent on-the-go breakfast throughout the week. But this isn’t just about a grab and go meal. This frittata will supply you with a bounty of nutrients and health benefits.

Shiitake mushrooms are packed with health-promoting properties that include protecting your heart from cardiovascular disease with a cholesterol-balancing nutrient called eritadenine and polysaccharides for immune support. They’re a good source of minerals like copper, selenium and bio-available plant based iron, an array of B vitamins, zinc, manganese, vitamin D2, dietary fiber, phytonutrients, the list goes on.

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Here’s how your frittata will look before you top with cheese and pop in the oven. The eggs will still be slightly runny.

Eggs are not only the “perfect protein“, but also have a unique set of nutrients that will help to keep your mind sharp and your body strong, including: B12, B2, choline, iodine and heart protective cholesterol.

If you’re psyched to get this recipe into your routine, you’ll love how quick and easy it is to make.

Easily modified for a dairy free version. Sub options listed. If you’re on a budget and a pound of Shiitake is too pricey, substitute 1/2 a pound with Oyster Mushrooms.

Serve

Delicious on it’s own, but better served alongside greens. You could go with either a fresh salad with avocado or sautéed hearty greens. Top your salad with this Green Dressing and you might be serving the best brunch in town.

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Cheese browned to perfection. 2 minutes in my broiler. But keep an eye on it, so as not to burn the cheese.

Reheat

This will serve about 4 people, but if you make it for a solo breakfast, the leftovers are excellent cold or warmed. To reheat, cook in a lightly buttered or oiled, covered pan for about 5 minutes on medium heat, then toss into the broiler for 2-3 minutes. Viola! Just like popping it fresh out of the oven.

But if you’re in a hurry, you could take a slice, pop it into one of these snack bags and off you go!

Gluten Free Shiitake Frittata

Created by Patryce Kinga Bak on May 2, 2016

This frittata is delicious served hot with a side salad, but it’s also a great option for breakfast on the go. Tastes great cold and packs easily in a baggie!

Prep Time: 10m
Cook Time: 22m
Total Time: 35m

Serves: 4
Yield: 4-6 slices

Ingredients

1 pound Organic Shiitake Mushrooms, sliced
1/2 pound Baby Spinach
1 Red Bell Pepper, chopped
4 Garlic cloves, minced
3 tablespoons Butter (sub option: avocado oil or olive oil)
1/2 cup water or home made bone broth
1/2 teaspoon Himalayan Sea Salt
1/2 teaspoon fresh cracked Black Pepper
8 pasture raised Eggs
1/4 cup Cream (sub option: water)
1/2 cup Raw Sharp Cheddar, shredded (skip for dairy free)

Instructions

Preheat oven to 325 F.
Gently clean the mushrooms, without getting them too wet or they might turn out mushy.
Using a 2-3 qt oven proof pan sauté minced garlic in butter on medium heat for about 2 minutes.
Add greens, sliced Shiitake, chopped bell pepper, some of the salt and the broth.
Cover with lid, sauté on medium heat for about 7 minutes until the mushrooms are soft. Make sure to stir and scrape up the bottom every 2-3 minutes to prevent burn.
Whisk eggs together with cream, remaining salt and black pepper.
Once your mushrooms are ready, scrape them up one more time so that nothing is stuck to the pan before pouring in the egg mixture. Tilt the pan in either direction for even distribution.
Cook covered on medium heat for 5 minutes.
Turn off your burner. Garnish with shredded cheese.
Place in the oven for 10 minutes without the lid.
Transfer into the broiler on medium for about 2 minutes, until the cheese shows light browning.