Ingredients
Olive Oil
Mushrooms – About 2 cups sliced
Salt
6-8 Large Eggs
Pepper
¾ cup Shredded White Cheese such as Swiss, Gouda, Monterey Jack, etc.
Instructions
- Heat 1 Tablespoon Olive Oil in a 10 inch non-stick skillet over medium heat. Add mushrooms and a pinch of salt. Cook until the mushrooms have expelled their moisture and are have shrunk in size.
- Beat the eggs in a bowl and season with salt & pepper.
- Add additional olive oil if needed and then add the eggs to the mushrooms in the pan. Move the eggs around with a spatula and then wait until the edges start to set. Lift the edges of the eggs and allow eggs to run underneath. Sprinkle the cheese over the top, turn the heat to low and cover the skillet.
- Check the frittata every couple of minutes. The frittata is done when the center is set and the egg has started to release from the side of the pan.
- Run a spatula around the edges, put a dinner plate over the pan and then invert it so that the frittata falls onto the plate.
- Cut into large wedges for serving.
Notes
Tastes great served with sour cream, or drizzled with hot sauce or salsa!