Mushroom Frittata

• 1 pound assorted mushrooms (include at least some specialty mushrooms, such as portobello or cremini), carefully cleaned
• 3 to 5 tablespoons olive oil (more if needed)
• 3 or 4 garlic cloves, chopped
• Salt and pepper to taste
• 2 tablespoons chopped parsley
• 1 teaspoon chopped fresh mint
• 1 cup chopped, well-flavored tomatoes (may used canned)
• 6 eggs, lightly beaten
• 1/2 cup freshly grated Parmesan

1. Slice the mushrooms and saute in a few tablespoons of the olive oil, then season with garlic, salt and pepper, parsley and mint. Add the tomatoes to the pan and cook down over high heat until there is almost no liquid left. Let cool.
2. Mix the eggs with cheese, then add the mushroom/tomato mixture. Heat the remaining oil in a heavy, nonstick skillet, then pour in the egg-cheese-mushroom mixture and cook slowly over medium-low heat, letting the egg cook on the bottom, lifting up the edges with a spatula to let the runny egg move to the bottom and cook.
3. When the mixture is partially set and the bottom has browned, either invert the frittata onto a plate and then flip back into the pan, cooking over medium heat until it too is browned and set, or place under the broiler until golden brown and cooked through. Serve either hot or cool.
4. PER SERVING: 190 calories, 11 g protein, 6 g carbohydrate, 15 g fat (4 g saturated), 216 mg cholesterol, 199 mg sodium, 2 g fiber.

mushrooms, olive oil, garlic, salt, parsley, fresh mint, tomatoes, eggs, freshly grated parmesan

Taken from www.epicurious.com/recipes/member/views/mushroom-frittata-1212229 (may not work)