Serves: 4
Total Calories: 286

3 tablespoons unsalted butter
8 ounces mushrooms, halved and quartered if large
salt and freshly ground black pepper
8 large eggs
2 tablespoons chopped fresh flat-leaf parsley
4 ounces fontina cheese (Fontina Valle d'Aosta), cut into slices

1 In a 9-inch non-stick skillet, melt the butter over medium heat. Add the mushrooms and salt and pepper to taste. Cook, stirring often, until the mushrooms are lightly browned, about 10 minutes.

2 In a large bowl, beat the eggs with the parsley and salt and pepper to taste. Lower the heat to medium. Pour the mixture over the mushrooms. Lift the edges of the frittata as it sets to allow the uncooked egg to reach the surface of the pan. Cover and cook until the eggs are just set but still moist in the center and the frittata is lightly browned on the bottom, about 5 to 10 minutes.

3 Place the slices of cheese on top. Slide the skillet under the broiler and cook 1 to 3 minutes or until the cheese has melted and the eggs are set to taste. Or, if you prefer, cover the pan and cook 3 to 5 minutes, until the cheese is melted and the eggs are set to taste.

4 Slide the frittata onto a serving plate. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 286
Calories from Fat: 199

More Recipes from the Cook'n in Italy Cookbook:
* Eggs
Baked Asparagus with Eggs
Baked Eggs with Potatoes and Cheese
Eggs Florentine
Eggs in Purgatory
Eggs in Tomato Sauce, Marches Style
Hundred-Herb Frittata
Little Omelets
Mushroom and Egg Scramble
Mushroom and Fontina Frittata
Neapolitan Spaghetti Frittata
Omelet Strips in Tomato Sauce
Onion and Arugula Frittata
Pasta Frittata
Peppers and Eggs
Piedmontese-Style Eggs
Potatoes and Eggs
Prosciutto and Eggs
Ricotta and Zucchini Flower Frittata
Spinach Frittata
Zucchini and Basil Frittata