Portobello Mushroom Frittata

Eight Eggs Beaten

Three Portobello Mushroom Caps Sliced In 3/4 Inch Strips

Two Tablespoons Of Olive Oil

1/4 Cup Of Sliced Red Onion

1/4 Cup Of Sliced Spanish Onion

A Garlic Clove Minced

Two Teaspoons Fresh Thyme

Two Tablespoons Chopped Fresh Italian Parsley

Two Teaspoons Of Sea Salt

3/4 Teaspoon Fresh Ground Black Pepper

Heat a 12 inch skillet on the stovetop on medium high heat for 5 minutes. Add the olive oil and mushrooms.  Let the mushrooms cook without touching for 6 minutes. Note: If the mushrooms absorb most of the olive oil, just add a little more olive oil to the pan. After 6 minutes, turn the mushrooms and let the other side cook for two minutes. Reduce the heat to medium low. Add the onions and stir to incorporate them with the mushrooms. Add a teaspoon of sea salt and 1/2 teaspoon fresh ground black pepper to the onions and mushrooms .  Stir to incorporate.

Preheat the oven to 250 degrees.

Add the garlic, thyme, parsley, a teaspoon of sea salt and 1/4 teaspoon of fresh ground black pepper to the beaten eggs. Whisk the egg mixture thoroughly.

Arrange the mushrooms and onions evenly in the skillet. Add the egg mixture and increase the heat to medium high. When the egg mixture begins to cook along the edges, place the skillet in the pre-heated oven.

Cook in the oven for 15 minutes until the eggs are set. Cut into wedges and serve.