Ingredients

10 eggs
4 oz. heavy cream
1 large onion, sliced
12 small button mushrooms, quartered
6 oz. fresh goat cheese
2 tbs. olive oil
2 tbs. butter
Salt

Instructions

Preheat oven to 350. Slice onions ¼-inch wide. Add 1 tbs. of olive oil to a warm skillet, add onions, and cook over medium heat until golden and soft, approximately 15 minutes. In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the mushrooms and cook, browning them without stirring, about 10 minutes. Combine onions and mushrooms in a bowl; allow to cool for at least 10 minutes.

In another bowl, whisk eggs and milk and season with a few pinches of salt. Add the onions, mushrooms, and goat cheese. Melt butter in a 10-inch cast-iron or nonstick skillet until sizzling. Add egg mixture and lower heat. Allow the eggs to set for one minute, then shake the pan to loosen them from the bottom. Place pan in the oven and bake until the eggs are dry on top; check after 15 minutes.

Once frittata is done baking, remove from oven and allow to cool to room temperature. Invert the frittata onto a plate. Top with a cherry-tomato pico de gallo.

(Published 2009)