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Shungiku Frittata

Enjoy Japanese greens in this family favorite recipe!

Servings

4~5

Prep Time:

10 min.

Bake for:

25~30 min.

Good For:

Lunch, Dinner

Introduction

Seasonal Italian-Japanese Pasta

Shungiku is such an important ingredient in nabe (Japanese hotpot) which we eat a lot of during these cold winter months! But there are so many other ways to enjoy this Japanese green veggie! Shungiku, also known as edible chrysanthemum or garland chrysanthemum, is a leafy green vegetable commonly used in Asian cuisine, valued for its slightly bitter flavor and aromatic leaves. Rich in vitamins A and C, antioxidants, and dietary fiber, shungiku supports immune health, digestion, and overall well-being.
As a mom of two toddlers, I’m always finding ways to get my kids to eat a variety of veggies and ingredients! This frittata is a family favorite (I mean, who doesn’t love a frittata), plus it’s easy to prep in the morning and uses up all those loose veggie odds and ends! 

shungiku frittata eat with meraki

Ingredients

  • Shungiku, a bunch
  • Shimeji mushrooms or button mushrooms
  • Onion, 1/2
  • Capsicum, 1/2
  • Eggs, 4~5
  • White wine
  • Salt
  • Black pepper
Dice your onion, capsicum and mushrooms.
Sauté over medium heat with olive oil, white wine, salt and black pepper until onion is translucent.
Chop up your shungiku.
In a separate bowl, mix your sautéed veggies with egg and chopped shungiku.
Pour into a baking plate and bake at 200C for 25 min. until set.
Serve warm.

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