Recipe: Frittata Italiana (Italian omelet with ham, mushrooms, parmesan, and mozzarella)

FRITTATA ITALIANA
Source: New York Times Cook Book (1961 edition)
Servings: 4

1/2 cup sliced mushrooms
3 tbsp butter, divided
6 eggs, beaten
3 tbsp heavy cream
2 sprigs parsley, chopped
2 tbsp grated Parmesan cheese, divided
Salt and fresh ground pepper to taste
Pinch of basil
1 tbsp olive oil
1/2 cup diced cooked ham
Few drops lemon juice
4 ounces Mozzarella cheese, cubed

Preheat oven to 450 degrees F.

Saute the mushrooms lightly in 1 tbsp of the butter and set aside.

Mix together the eggs, cream, parsley, 1 tbsp of the Parmesan cheese, basil, salt, and pepper.

Heat the olive oil and 1 tbsp butter in a heavy skillet until the butter turns white. Pour in the egg mixture and cook over very low heat until the mixture is still soft on top. Remove from the heat.

Sprinkle the top with the mushrooms, ham, remaining Parmesan cheese, lemon juice, Mozzarella and remaining butter, melted.

Place skillet in oven and bake until cheese has melted, or about 4 minutes.

Slide from pan onto a hot platter and serve immediately.