5 large eggs
2 large tomatoes, cubed
1 Cup Shredded Swiss Cheese
1⁄3 Cup Heavy Cream
Salt and pepper to taste
4 ounces Cremini Mushrooms caps and stems
Preheat the oven to 400 degrees F.
Add eggs, tomatoes, salt & pepper, and cream to a blender and puree. Pour mixture into an oven safe non-stick skillet. Fold in Swiss cheese.
Wipe mushrooms with a damp paper towel to clean. Slice the mushroom caps and small dice the stems. Fold mushrooms into the egg/cheese mixture.
Bake for 30 minutes or until the eggs are cooked through. Center should not move when the skillet is jiggled.
Once the frittata is finished, run a knife around the edge of the skillet and gently slide the frittata onto a carving board or serving plate. Garnish with additional swiss cheese if desired. Slice and serve with fresh fruit.