2 teaspoon dry thyme
1/2 cup shredded Parmesan cheese
1/4 cup grated Gruyere cheese
Preheat oven (broiler).
Wipe mushrooms clean; then slice.
Spray nonstick skillet with oil. Sauté mushrooms for about 5 minutes. Don’t overcrowd.
In a medium size bowl beat eggs, Parmesan cheese, thyme, salt and black pepper. Pour over mushrooms in skillet and cook until almost set, but still runny on top, about 2 minutes. Sprinkle with gruyere cheese.
Broil until cheese is melted and browned, about 3 to 4 minutes.
Remove from oven with oven mitts and slide frittata onto a serving plate.
Cut into wedges.
I had some Prosciutto di Parma slices and I served it with Prosciutto and spinach leaves with balsamic vinaigrette.
Tags: Cheese Mushroom Frittata recipe, egg recipe, Mushroom Frittata recipe, keep trim day 4 lunch