Garlic Shiitake Frittata
Back to all

Garlic Shiitake Frittata

Your taste buds will rise and shine with this tasty mushroom frittata, made with Small Batch Garlic Shiitake Hot Sauce and full of umami flavor.

Wakey wakey, spicy eggs and bakey. Your taste buds will rise and shine with this flavorful frittata, made with our “most hot” Garlic Shiitake Hot Sauce and packed with spicy umami greatness. It’s our favorite for Sunday morning brunch, or whenever you need a little extra spice.

Prep Time: 15 min

Cook Time: 30 min

Servings: 4


  • Yellowbird Garlic Shiitake Hot Sauce (drizzled to your heart’s content)
  • ¾ cup plain yogurt (or creme fraiche)
  • 3 tbsp feta cheese
  • 2 strips bacon, diced
  • 1½ cups shiitake mushrooms, sliced
  • ½ cup leeks, chopped
  • 1 tbsp butter
  • 1 tbsp cooking oil of choice
  • Salt & pepper to taste
  • Scallions, diced (for garnish)


  1. Preheat oven to 350ºF.
  2. In a cast iron or oven-safe skillet, saute bacon until all fat is rendered. Remove and set bacon aside on a paper towel, leaving bacon fat in the pan.
  3. Add mushrooms to the pan with salt, pepper, and any other desired seasonings. Saute mushrooms until golden brown, then add chopped leeks, continuing to saute until they're translucent and fragrant. Once done, remove vegetables and wipe out the pan.
  4. In a bowl, add your eggs, Yellowbird Garlic Shiitake Hot Sauce, yogurt, feta cheese, bacon, mushroom and leek mixture, salt, and pepper. Stir gently to combine.
  5. Add butter and oil to pan, heating until butter is light and frothy.
  6. Add egg mixture to pan. Bake until the edges are golden and the middle is still slightly jiggly (about 30 minutes). Let stand at least 5 minutes before serving. 
  7. Slice to serve. Top with diced scallions and an extra drizzle of Yellowbird Garlic Shiitake Hot Sauce.