Mushroom, Goat Cheese and Herb Frittata
4 Tbs. (2 fl. oz./60 ml.) extra-virgin olive oil
2 shallots, finely chopped
1 cup (3 oz./90 g.) chopped mixed mushrooms
1 tsp. minced fresh thyme, or 1/2 tsp. dried thyme
1 tsp. minced fresh oregano, or 1/2 tsp. dried oregano
1/4 tsp. red pepper flakes
Salt and freshly ground pepper
10 large eggs ( for a DIET version you can use egg whites )
3 Tbs. heavy cream
1/4 lb. (125 g.) fresh goat cheese, crumbled
1/3 cup (1 1/2 oz./45 g.) freshly grated Parmesan cheese
Preheat the broiler.
In a large oven-safe fry pan over medium-high heat, warm 1 tablespoon of the olive oil. Add the shallots, mushrooms, thyme, oregano and red pepper flakes, season with salt and pepper, and saute, stirring often, until the shallots are soft and the mushrooms have released most of their liquid, 5-7 minutes. Remove from the heat.
In a bowl, using a fork, beat together the eggs, cream, 1/2 teaspoon salt and 4 or 5 grinds of pepper until blended. Add the shallot-mushroom mixture and the goat cheese and set aside.
Rinse out the fry pan, place it over medium-high heat, and warm the remaining 3 tablespoons oil. Pour in the egg mixture, spreading the vegetables in an even layer. As the eggs set around the edges of the pan, lift the edges of the frittata with a spatula and tilt the pan to allow the liquid egg in the center to run underneath. Cook until the eggs are firmly set along the edges but the center is still runny, 10-15 minutes.
Sprinkle the Parmesan over the frittata and place under the broiler until the top is set and golden, about 2 minutes. Carefully remove the pan from the broiler. Loosen the edges of the frittata and slide it onto a serving plate. Let cool for 15 minutes. Cut into wedges and serve warm or at room temperature. Serves 4 to 6.