Name: Pulled Mushroom Frittata
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 Servings
Ingredients: large organic eggs: 6; extra virgin olive oil: 2 tbsp; MU Waco Veg medley: 400g; MU pulled mushroom: 300g; sea salt: 1/4 teaspoon; ground black pepper: 1/4 teaspoon; grated cheese: 2 teaspoons

Ingredients

Adjust Servings:

	6 large organic eggs Nomad Organic Eggs
	2 tbsp extra virgin olive oil
	400g MU Waco Veg medley pre-washed and cut
	300g MU pulled mushroom pre-cooked
	1/4 teaspoon sea salt
	1/4 teaspoon ground black pepper

	2 teaspoons grated cheese optional

Brunchin’ it up!
Taking a simple omelet to another yummy level!

Features:

Ingredients

6 large organic eggs
Nomad Organic Eggs
2 tbsp extra virgin olive oil
400g MU Waco Veg medley
pre-washed and cut
300g MU pulled mushroom
pre-cooked
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
2 teaspoons grated cheese
optional

Directions

Instructions

Preheat the oven to 180°C.
Whisk the eggs and set aside.
Heat 2 tablespoons of olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the MU Waco veg medley and the S&P and cook until they begin to soften, for about 3-4 minutes.
Lower the heat and add the pre-cooked MU pulled mushrooms, and stir for about 2-3 minutes, stirring only occasionally. Even out the veggies in the skillet, then add the egg mixture and gently shake the pan to distribute.
Although optional, sprinkle grated cheese of your choice and bake in the oven for about 15 minutes or until the eggs are set.
Season to taste and serve.