Directions Edit

  1. Preheat oven to 350°F.
  2. In large nonstick, ovenproof skillet, heat oil over medium heat.
  3. Add shallots and cook, stirring often, until beginning to soften, about 2 minutes.
  4. Add mushrooms, savory, ¼ tsp salt and ¼ tsp pepper; stir often, until mushrooms release juices, 5 to 6 minutes.
  5. In bowl, whisk eggs until frothy.
  6. Stir in cheese and remaining salt and pepper.
  7. Pour eggs over mushrooms in skillet, tilting pan to spread evenly.
  8. Cook without disturbing until about ¼ inch around outer edge is set.
  9. With a spatula, lift some egg mixture from sides of pan, tipping pan to allow uncooked egg flow to pan bottom.
  10. Place skillet in oven and bake 18 minutes.
  11. Invert frittata onto large serving plate.
  12. Sprinkle with parsley.
  13. Cut into wedges; serve warm.

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