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
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
Directions
- 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.
