Ingredients:
- 8 large eggs
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 8 ounces yellow oyster mushrooms, sliced
- 1/4 cup chopped fresh parsley
Instructions:
- Preheat the oven to 350°F.
- In a medium bowl, whisk together the eggs, cream, Parmesan cheese, salt, and pepper.
- Melt the butter in a large oven-safe skillet over medium-high heat.
- Add the onion and sauté until soft and translucent, about 5 minutes.
- Add the sliced yellow oyster mushrooms to the skillet and cook until they have released their moisture and are golden brown, about 8-10 minutes.
- Pour the egg mixture into the skillet and cook for 2-3 minutes, or until the eggs begin to set on the bottom.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are set and the top is golden brown.
- Remove the skillet from the oven and let it cool for a few minutes.
- Sprinkle the chopped parsley over the top of the frittata.
- Cut the frittata into wedges and serve hot.
This yellow oyster mushroom frittata is a tasty and nutritious way to enjoy this unique mushroom variety. The rich, creamy eggs are the perfect foil for the tender, earthy mushrooms, while the Parmesan cheese adds a salty tang. The frittata is simple to make and can be served for breakfast, brunch, or as a light dinner. Enjoy!