Shiitake mushroom frittata with kimchi slaw
Gluten-Free, Vegetarian, Lean & Clean, Dairy-Free, Soy-Free
35 – 45 Minutes
We give the humble frittata an Asian spin with umami-rich shiitake mushrooms and a crisp slaw of apple and probiotic-rich kimchi.
In your bag
- 1 ounce dried shiitake mushrooms
- 6 ounces red potatoes
- 3 scallions
- 6 pasture-raised organic eggs
- 5 ounces baby spinach
- ⅓ cup kimchi
- 1 apple
- 3 ounces mung bean sprouts
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon black sesame seeds
Contrary to popular belief, a perfect nonsticking frittata doesn’t require a nonstick pan. The secret to achieving that Instagram-worthy, lightly caramelized edge on the bottom is to use a pan that’s both hot and dry. In Step 3, before adding the eggs, make sure any water from the spinach has evaporated (pour off any excess if there’s a lot), and be sure the pan is hot, not just warm.
Make It Leaner
In Step 3, use only 1 tablespoon oil to cook the vegetables and frittata and you’ll slash 60 calories and 7 grams of fat per serving. Alternatively, cut the finished frittata into 3 wedges and serve only 2 of them and you’ll shave 190 calories and 11 grams of fat per serving. Bonus: you can enjoy the leftover slice for breakfast the next day.
Protein: 23g (46% DV), Fiber: 8g (32% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 9g, Saturated Fat: 5g (25% DV), Cholesterol: 460mg (153% DV), Sodium: 640mg (27% DV), Carbohydrates: 42g (14% DV), Total Sugars: 17g, Added Sugars (Kimchi contains trace amounts of sugar for fermentation): 0g (0% DV).