Wild Mushroom Frittata Ingredients 1/2   lb   mixed, fresh wild mushrooms (shitake, enoki, cremini)   250   g 1/2   lb   button mushrooms   250   g 2   tbsp   butter or margarine   30   mL 2   tbsp   fresh thyme leaves or 2 tsp (10 mL) dried   30   mL 6       eggs   6     1/4   cup   grated Parmesan cheese   50   mL 1/2   cup   shredded gruyere cheese   125   mL
	Prep Time 5 min Cook Time 10 min  Servings 4 to 6 Print Recipe Email Recipe

Directions

Wipe mushrooms clean; then slice.

In nonstick skillet, heat butter. Sauté mushrooms for about 5 minutes. Add thyme leaves and cook 1 minute longer.

In bowl, beat eggs and stir in Parmesan cheese. Pour over mushrooms in skillet. Cover and cook over medium heat until eggs are almost set. Sprinkle with gruyere cheese.

Wrap handle of skillet with double thickness of aluminum foil to ovenproof. Broil until cheese melts, about 1 to 2 minutes. Remove to serving plate and cut into wedges.

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