Wild Mushroom Frittata

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
12		Crimini mushrooms - sliced
1 cup	146g / 5.1oz	Chopped stemmed shiitake mushrooms
1 cup	146g / 5.1oz	Chopped oyster mushrooms
1/2 tablespoon	7.5ml	Chopped fresh thyme leaves
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
12		Eggs - beaten
1		Half-and-half
2 teaspoons	10ml	Tabasco hot sauce
1/2 cup	118ml	Parmesan

Recipe Instructions

Preheat oven to 400 degrees.

Heat a 10-inch nonstick skillet, with oven safe handle over medium to medium-high heat. Wrapping a rubber handle in foil will allow the pan to transfer to oven as well.

To hot pan, add oil and mushrooms. Season mushrooms with thyme, salt and pepper. Cook 3 to 5 minutes until all of the veggies are tender.

Beat eggs with salt and pepper, dash of half-and-half and hot sauce. Pour over the mushrooms. Lift and settle eggs in the pan as they brown on the bottom.

When the eggs are set but remain uncooked on top, transfer to oven for 7 or 8 minutes, until frittata is golden brown and puffy. Sprinkle the frittata with cheese and return to the oven for 1 or 2 minutes.

Serve frittata from the hot pan and cut into 6 wedges at the table.

This recipe yields 6 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D14) - from the TV FOOD NETWORK

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