Wild Mushroom Frittata

I love how impressive this frittata looks when it comes out of the oven. It makes people you've invited for lunch feel special! —Jessica Gerschitz, Jericho, New York

Calories

135

Carbohydrates

48g

Protein

7g

Potassium

703mg

Fiber

9g

Sugar

15g

Ingredients

12 large eggs, beaten
1 cup half-and-half cream
1 teaspoon kosher salt
1 teaspoon grated lemon zest
2 green onions, sliced
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
1-1/2 pounds sliced wild mushrooms
1 tablespoon minced fresh thyme

Direction

Preheat oven to 400. In a large bowl, whisk eggs, half-and-half, salt, lemon zest, green onion and parmesan cheese until blended.
In a 12-in. broiler-safe skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender, 8-10 minutes. Reduce heat to medium-low; top with thyme. Pour in egg mixture. Cook, uncovered, until nearly set, 4-6 minutes.
Bake until set, 18-20 minutes. Let stand 5 minutes. Cut into wedges.