Frittata with mushrooms and blue cheese

Ingredients:

• 1 tbsp extra-virgin olive oil
• 450 g of thinly sliced ​​assorted mushrooms
• 4 green onions, thinly sliced
• 12 large eggs
• 0.5 tbsp. mushroom broth
• 1/3 cup chopped fresh parsley
• A pinch of freshly grated nutmeg
• 2/3 cup crumbled blue cheese

Preparation:

1. Preheat oven to grill mode.
2. In a large oven-safe nonstick skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until golden brown, 12-15 minutes. Add the green onions.
3. Meanwhile, combine the eggs, mushroom broth, parsley, nutmeg, 1.5 teaspoons of salt, and black pepper to taste. Gently fold in the crumbled blue cheese.
4. Reduce heat to medium and pour the egg mixture into the skillet. Cook, stirring gently to prevent the cheese from breaking up too much, until the egg begins to set, about 4 minutes.
5. Transfer the skillet to the oven and broil until the frittata is set, 3-4 minutes. Let it rest in the skillet for 5 minutes, then transfer the frittata to a cutting board or platter. Cut into triangles.