In order to bring you the best organic produce, some ingredients may differ from those depicted.
Shiitake mushroom frittata with kimchi slaw
Gluten-Free, Dairy-Free, Soy-Free, Lean & Clean, Vegetarian
2 Servings, 560 Calories/Serving
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
Total Fat 33g (42% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 460mg (153% DV), Sodium 640mg (28% DV), Total Carb. 42g (15% DV), Fiber 8g (29% DV), Total Sugars 17g (Incl. 0g Added Sugars, 0% DV), Protein 23g
Wash produce before use
Prep the mushrooms
While the mushrooms soak, prepare the remaining frittata ingredients.
Prep the remaining frittata ingredients
- Scrub or peel the potatoes. Cut the potatoes in half lengthwise, then crosswise into ¼-inch-thick half-moons.
- Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate.
- Crack the eggs into a medium bowl and season with salt and pepper. Using a whisk or fork, lightly beat until just blended.
Cook the vegetables and frittata
Spread the vegetables evenly over the bottom of the pan. Pour the eggs on top. Reduce the heat to medium-low, cover, and cook, without stirring, until the eggs are set, 3 to 5 minutes. Remove from the heat and let cool slightly, then cut into wedges.
While the frittata cooks and cools, prepare the kimchi slaw.
Make the kimchi slaw
- Coarsely chop the kimchi.
- Peel the apple, if desired; cut the apple into quarters and cut away the core. Thinly slice the apple.