Mushroom, Goat Cheese and Herb Frittata

Directions:

• Preheat a griller.
• In a large oven-safe frying pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the eschalots, mushrooms, thyme, oregano and red pepper flakes, season with salt and pepper, and sauté, stirring frequently, until the eschalots are soft and the mushrooms have released most of their liquid, 5 to 7 minutes. Remove from the heat.
• In a bowl, using a fork, beat together the eggs, cream, 1/2 tsp. salt and 4 or 5 grinds of pepper until blended. Add the eschalot-mushroom mixture and the goat cheese and set aside.
• Rinse out the frying pan, place it over medium-high heat and warm the remaining 3 Tbs. olive oil. Pour in the egg mixture, spreading the vegetables in an even layer. As the eggs set around the edges of the pan, lift the edges of the frittata with a spatula and tilt the pan to allow the liquid egg in the centre to run underneath. Cook until the eggs are firmly set along the edges but the centre is still runny, 10 to 15 minutes.
• Sprinkle the Parmesan over the frittata and place under the griller until the top is set and golden, about 2 minutes. Carefully remove the pan from the griller. Loosen the edges of the frittata and slide it onto a serving plate. Let cool for 15 minutes. Cut into wedges and serve warm or at room temperature. Serves 4 to 6.
• Adapted from Williams-Sonoma Two in the Kitchen, by Christie Dufault and Jordan Mackay (Weldon Owen, 2012)