Wild Mushroom Frittata

Serves 4
You'll Need: 7 large eggs, 1/4 cup 1% or 2% milk, pinch salt, pinch pepper, 1 Tbsp butter, 1 Tbsp olive oil (+1 Tbsp if needed), 1/4 small white onion (chopped), 1-2 cloves garlic (finely diced), 1/4 Tbsp flour, 2 cups mushrooms (use a mixture of fresh varieties), 1 cup shredded Gruyere or Swiss cheese. Optional: 1-2 Tbsp fresh herbs (thinly sliced for garnish)

How to Prepare: Preheat your oven to 350 degrees F. In medium glass bowl, whisk eggs, milk, salt and pepper. Heat oil and butter in a 12-14" oven safe saute pan over medium high heat. Add onions and garlic and stir well (until onions are translucent). Stir in the flour, until it is well incorporated, and cooked through. Add mushrooms to saute pan and stir for 1-2 minutes, until mushrooms are wilted a bit. If needed, add an additional 1 Tbsp olive oil. Pour egg mixture evenly over mushrooms in saute pan and let sit for 2 minutes. Tilt saute pan and with rubber spatula, lift edge of eggs upward on opposite side of pan (so runny part of eggs fills exposed part of pan). Repeat on each side. Place pan in oven for 8-10 minutes until edges are just slightly browned and middle is set. Remove from oven and let cool for a few minutes. Use oven mit when handling pan handle if still hot. With spatula lift under egg mixture and slide onto cutting board or serving plate. Using a knife or pizza cutter, cut 4-8 wedges. Enjoy!

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