Cheese and Mushroom Frittata
Per 1⁄4 frittata
4 tablespoons olive oil, divided
6 large mushrooms, sliced (about 11⁄4 cups)
1⁄4 cup chopped onion
3 large eggs
1⁄2 cup milk
1⁄8 teaspoon nutmeg
Salt and fresh-cracked pepper, to taste
1 small tomato, chopped
1⁄2 cup grated Cheddar cheese
4 slices French bread, toasted
Heat 2 tablespoons olive oil in a frying pan over medium-low heat. Add the mushrooms and onion. Cook until the onion is tender. Remove from pan and set aside. Clean the pan.
Lightly beat the eggs with the milk. Stir in the nutmeg, salt, and pepper. Stir in the cooked mushrooms and onion, the tomato, and 1⁄4 cup grated cheese.
Heat the remaining 2 tablespoons olive oil in the frying pan on medium-low heat. Swirl the oil around the pan to coat the pan entirely. Pour the egg mixture into the pan. Move the vegetables around if necessary to make sure they are evenly mixed throughout the egg. Cook the frittata over medium-low heat. Tilt the pan occasionally or lift edges of the frittata with a spatula so that the uncooked egg runs underneath.
When the frittata is firm on top, cover the frying pan with a lid or plate. Turn the pan over so that the frittata falls onto the lid. Return the pan to the stovetop and slide the frittata back into the pan, so that the bottom of the frittata is on top. Sprinkle the remaining 1⁄4 cup grated cheese over the frittata. Cook over medium-low heat until the cheese is melted and the frittata is cooked through. To serve, cut the frittata pizza-style into wedges and serve on top of the toasted French bread.