Wild Mushroom Frittata

• 2 tablespoons olive oil
• 1 pound shiitake mushrooms, caps only, diced into 1/4 inch cubes
• 1 1/2 teaspoons kosher salt
• 6 eggs
• 1 cup heavy cream
• 1/2 teaspoon freshly ground black pepper
• 13 cup grated Muenster cheese
• 13 cup grated sharp white cheddar cheese
• 13 cup grated Parmesan cheese
• 13 cup grated mozzarella
• 13 cup cream cheese, cut in 1/4-inch dice

1. Heat the oil in a medium skillet.
2. Add the mushrooms and half-teaspoon salt, and cook over medium heat for 2 to 3 minutes, just until soft.
3. Set in a sieve to drain.
4. Beat eggs in a bowl.
5. Add the cream and remaining salt and pepper.
6. Add cheeses and combine.
7. Stir in the mushrooms.
8. Heat oven to 350 degrees.
9. Oil 2 12-portion mini-muffin pans or a 12-portion regular muffin pan with oil spray.
10. Divide the mixture evenly.
11. Bake 15 to 20 minutes for mini-pans, 22 to 25 minutes for regular.

olive oil, shiitake mushrooms, kosher salt, eggs, heavy cream, freshly ground black pepper, muenster cheese, cheddar cheese, parmesan cheese, mozzarella, cream cheese

Taken from cooking.nytimes.com/recipes/6844 (may not work)