1 tbsp. olive oil
1 tbsp. butter
1 shallot, minced
3 cloves garlic, minced
1 tbsp. chives or scallions, chopped
1 lb. fresh mushrooms, sliced
6 eggs
sea salt and freshly ground black pepper, to taste
2 tbsp. fresh Italian parsley, minced
1/2 cup cheddar or Provolone cheese, grated

Preheat oven to 350°F. Grease a 10-inch round baking dish or flan pan.

In a large skillet, heat olive oil and butter over medium heat. Sauté shallot, garlic and chives or scallions for several minutes, or until softened. Add sliced mushrooms and sauté over high heat for another few minutes. Remove from heat.

In a bowl, whisk eggs only until blended; add salt, pepper, parsley and mushroom mixture. Pour into baking dish and sprinkle top with grated cheese (almost any kind of hard cheese may be used).

Bake in preheated oven for 20 minutes, or until a thin knife inserted in center comes out clean.

May be served warm or at room temperature. Serve accompanied by crusty French or Italian artisan breads with a side of Bruschetta.