By: Jamie Geller

A frittata has all the fun of a quiche without the bother! It’s a great way to eliminate the carbs of a baked good and also incorporate more protein into your diet. And who doesn’t like a good egg?

Prep time: 55 min

Serves: 5 sandwiches

Ingredients:
2 teaspoons extra virgin olive oil
2 cups mushrooms, thinly sliced
2 shallots, minced
3 tablespoons chopped flat leaf parsley
6 sage leaves, cut into chiffonade
½ cup Tnuva Swiss Cheese, shredded
⅓ cup Tnuva Parmesan Cheese, grated
1 dozen eggs, lightly whisked
¼ cup heavy cream
Kosher salt
Freshly ground black pepper

Instructions:
1. Preheat oven to 350°F.
2. Lightly coat a large ovenproof sauté pan with extra virgin olive oil, and place over medium-high heat. Sauté mushrooms for 7 to 10 minutes, until caramelized with slightly crispy edges. Add shallots, parsley, and sage. Continue cooking for 3 to 5 minutes or until shallots are limp and golden. Transfer to a large mixing bowl and let cool.
3. Add Swiss cheese, Parmesan, eggs, and cream to the cooled mushroom mixture. Mix thoroughly and season with salt and pepper.
4. Bake at 350°F for 20 to 30 minutes or until the center is just barely set. Frittata will continue to cook after removing from the oven, so resist the urge to overbake.
5. Rest in pan for 5 minutes before slicing and serving.