Wild And Cheesy Mushroom Frittata
Serving Size / Yield
- 3/4 lb. wild mushrooms
- 8 eggs
- 2 T. olive oil
- 6 oz. shredded cheddar cheese
In a heavy saucepan over medium-high heat, saute the mushrooms with the olive oil until the mushrooms begin to soften. Spread the mushrooms evenly over the bottom of the saucepan, then layer with the shredded cheese. Whisk together the eggs in a bowl, then pour over the mushrooms and cheese. Cook until the eggs begin to set, then bake in an oven heated to 425 degrees for 8 minutes, or until the eggs are set.