Region: Italy
Category: Eggs
Season: Any
Difficulty: Easy
The rich taste of this frittata comes from a dark, 
meaty and earthy tasting mushroom called a portobello or porcini.
[photo: Clifford A. Wright]
Yield: Makes 1 serving
Preparation Time: 12 minutes
2 tablespoons extra-virgin olive oil
1/2 cup sliced portobello mushrooms
3 large eggs, beaten until frothy
Salt to taste
2 tablespoons freshly grated Parmigiano-Reggiano cheese
Finely chopped fresh parsley for a garnish
1. Preheat the broiler.
2. In a medium-size nonstick skillet, heat the olive oil over medium-high heat, then cook the mushrooms until moist and dark looking, stirring frequently, about 8 minutes.
3. Pour in the eggs, salt, and cheese. Once the bottom sets, about 30 seconds to 1 minute, remove and place under the broiler until the top sets, about 30 seconds to 1 minute. You can do this with the door open. Slide from the pan onto a plate and serve with a sprinkle of parsley.
Variation:
Note:
Posted: 12/13/2006