Mushroom and Caper Frittata

This is from Bon Appetit. I LOVE brunch and brunch dishes that include eggs and cheese. This is a delightful brunch dish for two.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 4  large eggs
• 4  tablespoons  freshly grated parmesan cheese, divided
• 2  tablespoons  chopped fresh basil
• 1  tablespoon  chopped fresh oregano
• 1  teaspoon Dijon mustard
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄8 teaspoon salt
• 2  tablespoons olive oil
• 3  baby portabella mushrooms, stemmed, thickly sliced
• 4  teaspoons  drained capers

Directions

1. Preheat broiler.
2. Whisk eggs, 2 tablespoons Parmesan cheese, basil, oregano, Dijon mustard, pepper, and salt in medium bowl to blend.
3. Heat oil in small ovenproof skillet over medium high heat. Add mushrooms and capers. Saute until mushrooms are brown and juices evaporate, about 6 minutes. Pour in egg mixture. Reduce heat to low. Cook without stirring until eggs are almost set, about 4 minutes. Sprinkle with remaining 2 tablespoons of cheese. Broil until top is brown and set, about 1 minute.
4. Cool frittata 5 m inutes. Run spatula around edges to loosen and slide out onto plate. Cut in half and serve.