Shiitake Mushroom Frittata

Recipe Ingredients

1 tablespoon	15ml	Olive oil
3 tablespoons	45ml	Minced shallots - (1 large)
8 oz	227g	Shiitake mushrooms - stemmed, and
		Thinly sliced - (3 cups)
1 1/2 teaspoons	7.5ml	Fresh savory - minced
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
10 teaspoons	50ml	Eggs (large)
1 cup	146g / 5.1oz	Shredded Fontina cheese - (3 oz)
1 tablespoon	15ml	Chopped parsley

Recipe Instructions

Preheat oven to 350 degrees.

In large nonstick, ovenproof skillet, heat oil over medium heat. Add shallots and cook, stirring often, until beginning to soften, about 2 minutes. Add mushrooms, savory, 1/4 teaspoon salt and 1/4 teaspoon pepper; stir often, until mushrooms release juices, 5 to 6 minutes.

In bowl, whisk eggs until frothy. Stir in cheese and remaining salt and pepper.

Pour eggs over mushrooms in skillet, tilting pan to spread evenly. Cook without disturbing until about 1/4 inch around outer edge is set. With a spatula, lift some egg mixture from sides of pan, tipping pan to allow uncooked egg flow to pan bottom.

Place skillet in oven and bake 18 minutes.

Invert frittata onto large serving plate. Sprinkle with parsley. Cut into wedges; serve warm.

This recipe yields 6 servings.

Per Serving: 211 Cal; 15g Prot; 15g Total Fat (6 Sat. Fat); 4g Carb.; 370mg Chol; 413mg Sod.; 0g Fiber.

Source:
Vegetarian Times, May 2002

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