Author Notes
I enjoy a savory/ spicy breakfast. This really hits the spot after a late night or a long run in the morning. —J Boucher
Ingredients
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2 tablespoons
olive oil
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5
eggs
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half cup
low fat milk
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2 teaspoons
pepper
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2 tablespoons
chopped kimchi
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half cup
sliced shitaki mushrooms
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2 tablespoons
diced scallions
Directions
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Preheat over to 350
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Add 1 tablespoon of olive oil to a pan. Saute
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Whisk together eggs, milk and pepper in a bowl
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Pour egg batter into mini ovenproof dishes (cast iron or stoneware).
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Place diced kimchi, mushrooms and scallions on top of frittata.
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Bake in oven until eggs are just set. 15 minutes. Serve warm.
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