8 large eggs, lightly beaten 1 Tablespoon cilantro, chopped 1 Tablespoon + 1 teaspoon extra-virgin olive oil 1 shallot, minced 1 garlic clove, minced 1/2 cup red bell pepper, minced 1 cup corn kernels (Fresh is best, but frozen will work too. If using frozen there is no need to thaw.) 4 cremini mushrooms, stemmed and sliced 4 shiitake mushrooms, stemmed and sliced Salt and freshly ground black pepper 2 Tablespoons freshly grated Parmigiano-Reggiano cheese
A few slices of red onion & fresh cilantro for garnish (optional)
Preheat the oven to 350°F.
Place the eggs in a medium bowl and add cilantro. Lightly beat eggs.
In an 8-inch non-stick oven-proof skillet, heat 1 teaspoon of olive oil over medium heat. Add the shallots; sauté for 1 minute. Add the garlic; sauté for 30 seconds. Add the bell pepper; sauté for 2 minutes. Add the corn; sauté for 2 minutes. Add the mushrooms; sauté for about 5 minutes or until vegetables are tender. Adjust seasonings to taste with salt and freshly ground black pepper. Transfer vegetables to a plate.
Wipe out the skillet with a paper towel. Add the remaining tablespoon of olive oil to the skillet and heat over medium heat. Add about 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper to the eggs and pour them into the hot skillet. Return the vegetables to the skillet. Stir lightly to combine the ingredients. Transfer the pan to the oven. Bake for 6-7 minutes, or until just set. (If it doesn’t look set after 7 minutes, place the pan under the broiler for about 2 minutes or until eggs are set.)
Shake the pan to loosen the frittata. Slide it onto a platter. Sprinkle parmesan over top. Garnish top with red onion and fresh cilantro. Slice into wedges and serve warm or at room temperature.