MINI WILD MUSHROOM FRITTATAS

By BobD

Ingredients

• 2 tablespoons olive oil
• 1 pound shiitake mushrooms, caps only, diced into 1/4 inch cubes
• 1 1/2 teaspoons kosher salt
• 6 eggs
• 1 cup heavy cream
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup grated Muenster cheese
• 1/3 cup grated sharp white cheddar cheese
• 1/3 cup grated Parmesan cheese
• 1/3 cup grated mozzarella
• 1/3 cup cream cheese, cut in 1/4-inch dice

Details

Servings 12
Adapted from events.nytimes.com

Preparation

Step 1

Heat the oil in a medium skillet. Add the mushrooms and half-teaspoon salt, and cook over medium heat for 2 to 3 minutes, just until soft. Set in a sieve to drain.

Beat eggs in a bowl. Add the cream and remaining salt and pepper. Add cheeses and combine. Stir in the mushrooms.

Heat oven to 350 degrees.

Oil 2 12-portion mini-muffin pans or a 12-portion regular muffin pan with oil spray. Divide the mixture evenly.

Bake 15 to 20 minutes for mini-pans, 22 to 25 minutes for regular.