You can use whole chickens or chicken thighs to prepare this recipe, but the thighs are quicker and easier. Serve this dish with festival, a sweet cornmeal bread from Jamaica.
From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Although it makes a delightful breakfast, the frittata could also be served with a green salad for a lunch or light dinner. White button mushrooms can be substituted for the shiitakes; trim but do not remove the stems.
Cook the vegetables, then add the seasoned eggs, and bake the frittata -- all in one pan.