Baked Wild Mushroom Frittata 
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Ideal for breakfast or brunch entertaining!8 ounces sliced wild mushrooms (cremini, shiitake, oyster,
or a combination)
1/2 cup chopped shallot
1 package (4 ounces) sliced pancetta, chopped
1/2 teaspoon dried thyme
Freshly ground black pepper
8 Dierbergs large eggs
1/2 cup heavy whipping cream or half-and-half
8 ounces fontina cheese, shredded (2 cups), OR
1 package (8 ounces) Dierbergs shredded Italian cheese blend In large skillet, cook mushrooms, shallot, pancetta, thyme, and pepper over medium-high heat until mushrooms are tender, about 8 minutes; cool completely. In large bowl, whisk together eggs and cream. Stir in mushroom mixture and cheese. Pour into 9-inch deep-dish pie plate that has been lightly coated with no-stick cooking spray. Bake in 325°F. oven until center is set, about 40 to 45 minutes. Cool slightly before cutting into wedges.
Makes 8 servings Servings: Per serving Calories: 316 Cholesterol: 275 mg
Fat: 26 g
Sodium: 488 mg
Carbohydrates: 4 g
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