Ingredients
- 8 extra-large eggs
- 1/2 cup light cream
- 1/2 cup grated parmigiano-reggiano
- 1/2 cup grated gruyere
- 1/2 pound mushrooms, cleaned and chopped into 1/2 inch pieces
- 1/2 pound ham, chopped into 1/2 inch pieces
- 2 tablespoon extra-virgin olive oil
Preparation
Baking Directions:
Preheat the oven to 425° Separate 4 of the eggs, placing the yolks in a medium bowl and the whites in a large one.
Add the remaining 4 eggs to the yolks and whisk in the cream, Parmigiano and Gruyere.
Beat the egg whites with a clean whisk or electric mixer until they form stiff peaks.
Fold the egg whites into the egg mixture until there are no streaks.
Season with the salt and pepper and set aside.
Heat the olive oil in a large, ovenproof skillet over medium-high heat.
Add the mushrooms and ham and cook for about 3 minutes.
Pour the egg mixture into the pan and cook, lifting the edges with a spatula to allow the uncooked egg to flow to the bottom of the pan.
Cook until the edges of the frittata are firm and the center is still runny, 7 to 10 minutes, then transfer the pan to the oven and bake about 8 minutes until set, puffed and golden.
Cool slightly, then cut into wedges and serve.
