One of the farm stands last week-end had amazing looking eggs. We picked those up, and a quick spin around the grocer for a little inspiration, and a Parmesan and mushroom frittata was on the menu for the next day.
Break 2 eggs into a bowl, add a splash of milk, a few pinches of salt, a pinch of pepper and whisk together. Set aside. Cut small white mushrooms in half, add to a pan with a dollop of butter and cook till browned. Set aside. Turn on broiler in your oven so it begins to heat up. You will want to use a non-stick skillet that can go in the oven for the frittata. Turn heat to the lowest setting on the stove top, and add enough butter so the skillet is fully coated and melts completely. Add the egg mixture to the skillet. Add a sprinkling of finely grated Parmesan cheese, then scatter the mushrooms you cooked earlier, then add another dusting of Parmesan to the top of the mushrooms. Let the eggs cook just till they have set on the bottom, but are still runny on the top. Take the skillet and place under the broiler that you turned on earlier. You want to stay with this dish as it cooks. The eggs will start to bubble, brown, and puff up. It really is a beautiful sight to behold. Once the entire mixture is set, take out from under the broiler, making sure to wear a heat proof cooking glove or use a hearty pot holder. The handle is going to be quite hot. Serve with toast. This also works perfectly with a salad and a glass of white wine for lunch or a light supper.