Wild Mushroom Fritatta
This fritatta is packed with protein from the eggs and antioxidants and vitamins from the mushrooms.
If you're looking to save some fat and calories, skip the gruyere cheese or use a low-fat variety of parmesan or mozzarella.
Preheat the oven to 350°F.
Trim the mushrooms and (depending on the size) leave whole or cut into slices or pieces. Rinse and trim the scallions and cut into 2 inch long pieces. Rinse the parsley, shake dry, pluck the leaves from the stems and chop coarsely. Whisk the eggs with the cream, salt, and pepper. Stir in the chopped parsley and cheese.
Heat a little oil and butter in a large, ovenproof skillet. Sauté the mushrooms in portions, then remove from the pan. Peel the garlic, squeeze through a garlic press and fry along with the scallions in the remaining frying oil. Add the mushrooms and toss to coat. Pour the egg mixture over the mushrooms.
Bake in the preheated oven for about 10 minutes, until the egg mixture is set. Remove, garnish with fresh herbs and serve cut into pieces.