Frittata - Scallion and Mushroom


  1. Preheat oven to 350 degrees
  2. Heat olive oil in a cast iron skillet (about 8 inches in diameter, 1.5 inches deep minimum), sautee the mushrooms and scallions and other vegetables until all the moisture is gone (~15 minutes)
  3. In large bowl, whisk the eggs (and cream, and cheddar cheese or other cheese) together with 1/4 tsp salt, pepper.
  4. Once the vegetables are done, pour them into the bowl with the egg mixture, stir in, then replace into the skillet (to ensure that there isn't a layer of veggies and a layer of eggs...)
  5. Cook on the skillet for about 3-4 minutes, add the grated parmesan on top of the frittata, then move to the oven for 15 minutes
  6. To keep from over cooking, after 10-15 minutes, turn the oven up to 450 if the top isn't browned to quickly brown it, then remove