Shiitake Mushroom Frittata

Yet another of my favorites from the Vegetarian Times! Again, preparation and cooking times are estimates.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  tablespoon olive oil
• 3  tablespoons  minced shallots
• 3  cups shiitake mushrooms, stemmed and sliced thin
• 1 1⁄2 teaspoons fresh savory, minced
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper
• 10  large eggs
• 1  cup Fontina cheese, shredded (about 3 ounces)
• 1  tablespoon  chopped parsley

Directions

1. Preheat oven to 350 degrees Farenheit.
2. In a large, nonstick, ovenproof skillet, heat oil over medium heat.
3. Add shallots, and cook about 2 minutes, until they just start to soften.
4. Add mushrooms, savory, half of the salt and pepper; stir often, until mushrooms release juices- about 5 or 6 minutes.
5. In bowl, whisk eggs until frothy.
6. Stir in cheese and remaining salt and pepper.
7. Pour eggs over mushroom in skillet, tilting pan to spread evenly.
8. Cook without disturbing until about 1/4 inch around the outer edge is set.
9. With a spatula, lift some of the egg mixture from the sides of the pan, tipping pan to allow uncooked egg to flow to the bottom.
10. Place skillet in oven, and bake for 15 to 20 minutes.
11. (It's usually sometime between there, so aim for about 18 minutes just to be safe.) Invert frittata onto a large serving plate, cut into wedges, and serve warm.