Mushroom Cheese Frittata

Mushroom Cheese Frittata

Giorgio Celmo

Ingredients

1 Tablespoon olive oil

1/2 pound mushrooms, sliced

1 cup shredded Swiss cheese

1/4 teaspoon ground nutmeg

1 teaspoon salt

1/2 teaspoon cracked black pepper

10 eggs

1/2 cup sour cream

1/4 cup half & half

1 or 2 Roma tomatoes sliced

Directions

Preheat oven to 375 degrees. In a large skillet using medium heat sauté mushrooms in olive oil until tender. Add seasonings. Beat eggs; add sour cream, half & half, nutmeg, and cheese. Add egg mixture over mushrooms; cook until edge of eggs are just brown. Remove from stove and place in oven, continue baking, eggs will increase in size and well set but still has a shine to the top about 10 minutes.

Remove from oven; slide a spatula around edge of Frittata to loosen. Flip upside down onto a large platter. Cut like a pizza placing a tomato slice on each slice of Frittata.

Note: If your skillet has a plastic non metal handle, wrap in aluminum foil to protect.