Ingredients
1 pound sliced fresh mushrooms1 medium red onion, chopped3 tablespoons butter3 tablespoons olive oil1 shallot, chopped1 garlic clove, minced1/2 cup shredded cheddar cheese1/4 cup shredded Parmesan cheese8 large eggs3 tablespoons heavy whipping cream1/4 teaspoon salt1/4 teaspoon pepper
Preparation
In a 10-in. ovenproof skillet, saute mushrooms and onion in butter and oil until softened. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally. Add shallot and garlic; cook 1 minute longer.
Reduce heat; sprinkle with cheeses. In a large bowl, whisk the eggs, cream, salt and pepper; pour over top. Cover and cook for 4-6 minutes or until eggs are nearly set.
Uncover skillet. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into 4 wedges.
