A frittata is an Italian-style omelette. All the ingredients are combined with the eggs instead of being folded inside the omelette. Frittatas are easy to prepare and are delicious hot, warm, or at room temperature, making them ideal for company.

Ingredients:

½ ounce dried porcini mushrooms
4 large eggs
4 large egg whites
3 tablespoons grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
1 cup grape tomatoes, halved
3 scallions, thinly sliced
2 garlic cloves, minced
1 teaspoon herbes de Provence
½ pound peeled and deveined cooked shrimp,
coarsely chopped

Directions:

Preheat broiler. Put mushrooms in small bowl and add enough boiling water to cover by 1 inch. Let stand until softened, about 10 minutes. Drain mushrooms, then rinse under cool running water to remove any dirt. Chop mushrooms.

Beat together eggs, egg whites, Parmesan, salt, and pepper in medium bowl.

Heat oil in 10-inch cast-iron or other ovenproof skillet over medium-high heat. Add mushrooms and cook, stirring, until beginning to brown, about 5 minutes. Add tomatoes, scallions, garlic, and herbes de Provence; cook, stirring, until tomatoes begin to soften, about 3 minutes. Stir in shrimp. Pour egg mixture over mushroom mixture, stirring gently to combine. Reduce heat to medium and cook, lifting edge of eggs with silicone spatula to allow uncooked portion of egg to run underneath, until eggs are almost set, about 4 minutes.

Broil frittata 5 inches from heat until top is set and lightly browned, about 2 minutes. Slide frittata onto plate and cut into 4 wedges.