FRITTATA CONTADINA

1/4 cup olive oil
1 small onion, thinly sliced
1/2 cup mushrooms, sliced
8 eggs
2 tablespoons water
Salt to taste
1/4 pound mozzarella cheese, finely shredded
1 tablespoon fresh basil, chopped

Preheat oven to 350 degrees F.

Heat olive oil in nonstick saute pan over medium heat. Add onion and mushrooms; cook until onions are translucent, about 3 minutes.

While vegetables are cooking, place eggs and water in bowl, beat with fork. Add salt; mix in cheese and basil. Pour onto vegetables in pan. Cook 1 minute, letting egg set.

Place in oven for 5 to 10 minutes or until firm in center. Flip onto plate and serve.

May be served hot or at room temperature.

Makes 4 servings
Source: Little Italy Cookbook by David Ruggerio