This frittata combines meaty, savory mushrooms with fresh scallions, salty soy sauce, and warming ginger for a fun twist on a classic dish. Pair it with cilantro lime rice and tangy crunchy cucumbers for a simple, nourishing meal!
Ingredient Highlight
Mushrooms! Are one of my favorite ingredients to add to vegetarian dishes because they have a meaty texture and an umami-rich flavor. They’re a great source of minerals like selenium, potassium and zinc and are also high in B vitamins.
Instant Pot jasmine rice instructions:
Add 2 cups rice to a fine mesh strainer and rinse, using your hands to agitate the grains, until the water runs clear. This gets rid of the extra starch so your rice isn’t mushy. In a 6-quart Instant Pot, add the 2 cups jasmine rice and 2 cups water. Lock the lid in place and set the vent to “sealing”. Select “manual pressure” (set to high) and set the timer for 4 minutes. Once the timer goes off, let it naturally release for 10 minutes, then carefully move the vent to “venting” to release the pressure.
(For short grain brown rice: 2 cups rice + 2 ¼ cups water, cook on high pressure for 20 minutes, let it naturally release for 10, then manually release)
Servings 8 slices
Prep Time 10 minutes 
Cook Time 35 minutes Ingredients
- 1 tbsp olive oil
- 1 lb mushrooms, thinly sliced or chopped (about 5 cups)*
- ½ tsp kosher salt
- 12 eggs
- 2 tbsp soy sauce or tamari, divided
- 1 tbsp grated ginger
- 1 bunch scallions, thinly sliced
- Lime wedges
- Chopped cilantro
- Sriracha (optional)
For cilantro lime rice:
- 2 cup rice (white or brown)
- 2 cups loosely packed cilantro, finely chopped
- 1 tbsp olive oil
- Zest from 1-2 limes + 1 tbsp lime juice
- 1 tsp kosher salt
For the cucumbers (optional):
- 1 cucumber, peeled, thinly sliced (about 1.5-2 cups)
- 2 tbsp rice vinegar
- ¼ tsp kosher salt
- * Use any variety (I like shiitake). See “substitutions” section for other veggie options
Instructions
- Cook your rice if you haven’t already (instructions below).
- Preheat the oven to 300F.
- In a large (12”) cast-iron or oven-proof skillet over medium-high heat, warm the olive oil. Add the mushrooms and salt. Cook for 7-8 minutes or until the mushrooms are cooked through and browned in spots, stirring every 2 minutes.
- Meanwhile, in a large bowl, whisk together the eggs, 1 tablespoon soy sauce, and ginger until totally smooth and the eggs begin to look frothy.
- In the skillet, add the remaining 1 tablespoon soy sauce and scallions and cook for 1-2 more minutes or until fragrant and scallions soften a bit, stirring often. Turn off the heat and spread everything out evenly in the pan.
- Give the eggs one more whisk, then pour into the pan, distributing it all around. Use a wooden spoon or spatula to evenly distribute the veggies in the frittata.
- Transfer to the oven and bake for 20-25 minutes, or until the eggs are mostly set and no longer jiggly in the center. Let the frittata rest for 10 minutes to finish cooking through and cool off.
- To your warm rice, add in the cilantro, oil, zest + juice, and salt. Use a fork to fluff and mix everything until combined.
- To make the cucumbers (if using), add all ingredients to a medium bowl and mix to combine. Let sit for at least 10 minutes, but overnight is best.
- Use a knife to loosen the edges of the frittata. The first slice is always tricky to get out (a fish spatula works great here). Slice it up and serve warm with a side of rice and top with more cilantro, squeeze of lime, and sriracha (if using).
Items you can prep ahead (optional)
- Slice or chop 1 lb mushrooms (about 5 cups)
- Grate 1 tbsp ginger
- Thinly slice 1 bunch scallions
- Chop cilantro, for topping
- Make cilantro lime rice
- Slice slice and make the cucumber side
Substitutions:
- This recipe cannot be made vegan unless you try a vegan egg alternative (I have never tried this!).
- Easily sub mushrooms with any other thinly sliced or chopped veggie (like broccoli, bell pepper, fennel, cabbage, etc…)
Storage:
-
Store leftovers in an airtight container in the fridge or freezer:
- Frittata: up to 6 days in the fridge or 2 months in the freezer
- Rice: up to 6 days in the fridge or 2 months in the freezer
- Cucumbers: up to 7 days in the fridge
Leftovers + Repurposing:
- Warm up leftover frittata and rice in the microwave until warmed through. Serve with cucumbers, lots of herbs, and squeeze of lime.
- Enjoy the frittata on its own or with a side of avocado/buttered toast for breakfast.
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