Name: Asian-Style Mushroom Frittata with Cilantro & Cucumber-Avocado Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 avocados; 1 small bunch cilantro; 1.02 kg cremini mushrooms; 18 eggs; 1 ½ English cucumbers; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 small bunch green onions (scallions); 1 ½ limes; black pepper; brown sugar; chili-garlic sauce; fish sauce; neutral vegetable oil; salt; soy sauce

Asian-Style Mushroom Frittata with Cilantro & Cucumber-Avocado SaladAsian-Style Mushroom Frittata with Cilantro & Cucumber-Avocado Salad — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

3 avocados

1 small bunch cilantro

1.02 kg cremini mushrooms

18 eggs

1 ½ English cucumbers

6 cloves garlic

3 (2 ½ cm) pieces ginger root

1 small bunch green onions (scallions)

1 ½ limes

black pepper

brown sugar

chili-garlic sauce

fish sauce

neutral vegetable oil

salt

soy sauce

Instructions

Wash and dry the fresh produce.

Thinly slice mushrooms. Place in a large bowl.

Peel and mince ginger and garlic. Add both to the bowl with the mushrooms.

Preheat a large ovenproof skillet over medium heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add mushrooms, ginger, garlic, salt, and pepper; cook, stirring occasionally, until mushrooms are tender, 7-8 minutes. (Reserve bowl for later use.)

Meanwhile, preheat oven to broil on high and position rack in the upper third of the oven.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Place in the reserved bowl along with eggs and chili-garlic sauce. Whisk to combine and set aside.

Trim and cut green onions crosswise into thin pieces.

When the mushrooms are tender, add green onions (reserving a small handful for serving), soy sauce, fish sauce, and sugar to the skillet. Continue to cook, stirring occasionally, until fragrant, about 1 minute.

Reduce heat to medium-low; pour the egg mixture into the skillet. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm but top is still runny, 5-7 minutes.

Place skillet in the oven and broil until top is set, 4-5 minutes. Remove from oven.

Meanwhile, juice limes into a clean large bowl. Add oil, salt, and pepper, then whisk to combine the dressing.

Trim and slice cucumbers crosswise into thin rounds. Add to the bowl with the dressing.

Halve and pit avocados; using a spoon, scoop out the flesh and medium dice. Add to the bowl and stir to combine the salad.

Cut frittata into wedges and divide between plates. Sprinkle with reserved green onions and serve with salad on the side. Enjoy!

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