The savory flavor of sautéed mushrooms, chopped parsley, and swiss cheese is the perfect blend to create a scrumptious breakfast bite.

Ingredients

• 12 each jumbo, organic eggs (egg beaters or egg whites)
• ½ cup whole milk
• ¼ cup chopped parsley
• 1 pound wild mushroom mix (anything you choose)
• 1 tablespoon olive oil
• 2 each garlic clove – crushed
• 1 cup swiss cheese grated
• 2 tablespoon butter
• Salt & fresh pepper to taste

Directions

1. Crack eggs and place in mixing bowl. Add milk and whisk until mixed well. Reserve.

2. In a non-stick sauté pan, add olive oil and bring to med. Heat. Add garlic clove and mushrooms, sauté until soft about 5 min. Season with salt and pepper. Add chopped parsley to mushrooms, remove from heat.

3. In another non-stick sauté pan, melt butter and add egg mix. Form fritatta as demonstrated. Add wild mushrooms to fritatta, check seasoning.

4. Finish with swiss cheese. Gratinee. Cut into wedges or squares for serving with sauce of choice.

5. Cook well.