Mushroom and Gruyère Skillet Frittata

Ingredients

• 5 large eggs
• 2 tbsp whole milk
• 1 cup cremini mushrooms, sliced
• 1.5 oz Gruyère cheese, grated
• 1 tbsp olive oil
• 2 tbsp fresh parsley, chopped
• 0.25 tsp fine salt
• 1 pinch black pepper

Instructions

1. Whisk the eggs with the milk, salt, and black pepper until smooth and pale, then stir in half of the grated Gruyère.
2. Heat the olive oil in an 8-inch nonstick ovenproof skillet over medium heat, add the sliced mushrooms, and cook for 3 to 4 minutes, stirring, until they release their liquid, it evaporates, and the edges turn golden and smell nutty.
3. Pour the egg mixture over the mushrooms and let it set for about 1 minute, then drag a spatula around the edges a few times to let uncooked egg reach the pan. Scatter the remaining Gruyère on top.
4. Lower the heat, cover the skillet, and cook 3 to 4 minutes until the center is just set and no longer jiggles when you shake the pan. Slide onto a board, shower with parsley, and cut into wedges.

Nutrition (per serving)

Calories

344

Protein

24 g

Fat

26 g

Carbs

3 g