Frittata with Mushrooms

Name: Frittata with Mushrooms
Yield: 4
Ingredients: 200g mixed mushrooms, cleaned; 1 leek; 2 tablespoons of fresh butter; 1 clove of garlic; 12 sprigs of fresh thyme; 6 eggs; 6 tablespoons of fresh cream; 2 tablespoons of grated Parmesan cheese; 100g goat cheese; Salt, black pepper, and nutmeg

1
200g mixed mushrooms, cleaned
2
1 leek
3
2 tablespoons of fresh butter
4
1 clove of garlic
5
12 sprigs of fresh thyme
6
6 eggs
7
6 tablespoons of fresh cream
8
2 tablespoons of grated Parmesan cheese
9
100g goat cheese
10
Salt, black pepper, and nutmeg

Ingredients

1
200g mixed mushrooms, cleaned
2
1 leek
3
2 tablespoons of fresh butter
4
1 clove of garlic
5
12 sprigs of fresh thyme
6
6 eggs
7
6 tablespoons of fresh cream
8
2 tablespoons of grated Parmesan cheese
9
100g goat cheese
10
Salt, black pepper, and nutmeg

Directions

1
Slice the leek into fine rings and the mushrooms into large pieces
2
Chop the thyme coarsely
3
In a skillet that can go in the oven, sauté the leek in butter with salt and pepper for 5 minutes
4
Mix the mushrooms, garlic, and thyme together and let it cook for another 5 minutes
5
While that's cooking, whisk the eggs with cream, Parmesan cheese, black pepper, nutmeg, and a pinch of salt - be careful not to over-season because the cheeses are salty
6
Grate the goat cheese and add it to the eggs
7
Pour this mixture over the mushrooms and gently shake the skillet to level everything
8
Let it cook for 1 minute more and then put it in the oven preheated to 180°C for 5 minutes
9
Cut the frittata into small squares and serve on toothpicks or skewers.