Mushroom And Caper Frittata

• 4 large eggs
• 4 tablespoons freshly grated parmesan cheese, divided
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 1 teaspoon Dijon mustard
• 1/4 teaspoon fresh ground black pepper
• 1/8 teaspoon salt
• 2 tablespoons olive oil
• 3 baby portabella mushrooms, stemmed, thickly sliced
• 4 teaspoons drained capers

1. Preheat broiler.
2. Whisk eggs, 2 tablespoons Parmesan cheese, basil, oregano, Dijon mustard, pepper, and salt in medium bowl to blend.
3. Heat oil in small ovenproof skillet over medium high heat. Add mushrooms and capers. Saute until mushrooms are brown and juices evaporate, about 6 minutes. Pour in egg mixture. Reduce heat to low. Cook without stirring until eggs are almost set, about 4 minutes. Sprinkle with remaining 2 tablespoons of cheese. Broil until top is brown and set, about 1 minute.
4. Cool frittata 5 m inutes. Run spatula around edges to loosen and slide out onto plate. Cut in half and serve.

eggs, freshly grated parmesan cheese, fresh basil, fresh oregano, mustard, fresh ground black pepper, salt, olive oil, portabella mushrooms, capers

Taken from www.food.com/recipe/mushroom-and-caper-frittata-255917 (may not work)