Shiitake Mushroom Frittata

==Ingredients==
* 1 tbsp olive oil
* 3 tbsp minced shallots (1 large)
* 3 cups shiitake mushrooms, stemmed and thinly sliced (8 oz.)
* 1½ tsp fresh savory, minced
* ½ tsp salt
* ¼ tsp freshly ground pepper
* 10 large eggs
* 1 cup fontina cheese, shredded (3 oz.)
* 1 tbsp chopped parsley
== Directions ==
# Preheat oven to 350°F.
# In large nonstick, ovenproof skillet, heat oil over medium heat.
# Add shallots and cook, stirring often, until beginning to soften, about 2 minutes.
# Add mushrooms, savory, ¼ tsp salt and ¼ tsp pepper; stir often, until mushrooms release juices, 5 to 6 minutes.
# In bowl, whisk eggs until frothy.
# Stir in cheese and remaining salt and pepper.
# Pour eggs over mushrooms in skillet, tilting pan to spread evenly.
# Cook without disturbing until about ¼ inch around outer edge is set.
# With a spatula, lift some egg mixture from sides of pan, tipping pan to allow uncooked egg flow to pan bottom.
# Place skillet in oven and bake 18 minutes.
# Invert frittata onto large serving plate.
# Sprinkle with parsley.
# Cut into wedges; serve warm.
Category:Egg Recipes
Category:Fontina Recipes
Category:Frittata Recipes
Category:Shallot Recipes
Category:Shiitake mushroom Recipes
Category:Vegetarian Recipes