Wild Mushroom Frittata

Ingredients

• 2 tablespoons olive oil
• 1 pound shiitake mushrooms, caps only, diced into 1/4 inch cubes
• 1 ½ teaspoons kosher salt
• 6 eggs
• 1 cup heavy cream
• ½ teaspoon freshly ground black pepper
• ⅓ cup grated Muenster cheese
• ⅓ cup grated sharp white cheddar cheese
• ⅓ cup grated Parmesan cheese
• ⅓ cup grated mozzarella
• ⅓ cup cream cheese, cut in 1/4-inch dice

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    207 calories; 18 grams fat; 9 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 8 grams protein; 138 milligrams cholesterol; 466 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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12 servings

Preparation

1. Heat the oil in a medium skillet. Add the mushrooms and half-teaspoon salt, and cook over medium heat for 2 to 3 minutes, just until soft. Set in a sieve to drain.
2. Beat eggs in a bowl. Add the cream and remaining salt and pepper. Add cheeses and combine. Stir in the mushrooms.
3. Heat oven to 350 degrees. Oil 2 12-portion mini-muffin pans or a 12-portion regular muffin pan with oil spray. Divide the mixture evenly. Bake 15 to 20 minutes for mini-pans, 22 to 25 minutes for regular.