Shiitake Mushroom Frittata

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 3 tablespoons minced shallots
• 3 cups shiitake mushrooms, stemmed and sliced thin
• 1 1/2 teaspoons fresh savory, minced
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 10 large eggs
• 1 cup fontina cheese, shredded (about 3 ounces)
• 1 tablespoon chopped parsley

Recipe

• 1 preheat oven to 350 degrees farenheit.
• 2 in a large, nonstick, ovenproof skillet, heat oil over medium heat.
• 3 add shallots, and cook about 2 minutes, until they just start to soften.
• 4 add mushrooms, savory, half of the salt and pepper; stir often, until mushrooms release juices- about 5 or 6 minutes.
• 5 in bowl, whisk eggs until frothy.
• 6 stir in cheese and remaining salt and pepper.
• 7 pour eggs over mushroom in skillet, tilting pan to spread evenly.
• 8 cook without disturbing until about 1/4 inch around the outer edge is set.
• 9 with a spatula, lift some of the egg mixture from the sides of the pan, tipping pan to allow uncooked egg to flow to the bottom.
• 10 place skillet in oven, and bake for 15 to 20 minutes.
• 11 (it's usually sometime between there, so aim for about 18 minutes just to be safe.) invert frittata onto a large serving plate, cut into wedges, and serve warm.