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Mighty Mushroom Frittata with Cilantro Lime Rice

Prep Time 10 minutes
Cook Time 35 minutes
Servings 8 slices

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

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

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).

Notes

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.