WILD MUSHROOM FRITTATA

Wild Mushroom Frittata image

Provided by Molly O'Neill

Time 40m

Yield 12 servings

Number Of Ingredients 11

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Ingredients

2 tablespoons olive oil
1 pound shiitake mushrooms, caps only, diced into 1/4 inch cubes
1 1/2 teaspoons kosher salt
6 eggs
1 cup heavy cream
1/2 teaspoon freshly ground black pepper
1/3 cup grated Muenster cheese
1/3 cup grated sharp white cheddar cheese
1/3 cup grated Parmesan cheese
1/3 cup grated mozzarella
1/3 cup cream cheese, cut in 1/4-inch dice

Steps:

Heat the oil in a medium skillet. Add the mushrooms and half-teaspoon salt, and cook over medium heat for 2 to 3 minutes, just until soft. Set in a sieve to drain.
Beat eggs in a bowl. Add the cream and remaining salt and pepper. Add cheeses and combine. Stir in the mushrooms.
Heat oven to 350 degrees. Oil 2 12-portion mini-muffin pans or a 12-portion regular muffin pan with oil spray. Divide the mixture evenly. Bake 15 to 20 minutes for mini-pans, 22 to 25 minutes for regular.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 18 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 9 grams, Sodium 235 milligrams, Sugar 2 grams, TransFat 0 grams