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Shiitake Avocado Egg White Frittata with Fresh Herbs

This is great for a light dinner or lunch and using fresh herbs is a total game changer. I also used some vegan mozzarella on top and for total vegans you can use ”just egg” substitute.


Ingredients:

1 small package shiitake mushrooms loosely chopped

4 cloves garlic chopped

1/2 tsp red chili flakes

1 avocado cut into small cubes

1/2-3/4 cup egg whites

bunches of chopped fresh herbs: I used parsley, oregano, basil and sage

1/3 cup shredded mozzarella cheese regular or vegan (optional)


In a large non stick skillet (make sure it has a handle that can go in the oven) add 2-3 tbs olive oil heat up then add the garlic and chili simmer 2 mins then add the mushrooms and herbs and simmer 3-4 mins, add salt to taste. Add the egg whites then carefully drop in the cubed avocado, keep on low heat pressing down the sides 2-4 mins. Add the grated cheese then place skillet under a low broiler and cook the top till browned, removing often and pushing the sides down till firm and rotating in oven about 3-5 mins. Serve hot great with a side salad and some grainy bread.







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