Shiitake Mushroom Frittata

Ingredients

 * 1 tbs. olive oil
 * 3 tbs. minced shallots (1 large)
 * 3 cups shiitake mushrooms, stemmed and thinly sliced (8 oz.)
 * 1½ tsp. fresh savory, minced
 * ½ tsp. salt
 * ¼ tsp. freshly ground pepper
 * 10 large eggs
 * 1 cup fontina cheese, shredded (3 oz.)
 * 1 tbs. chopped parsley

Directions

 * 1) Preheat oven to 350F.
 * 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.