Wild Mushroom Frittata – Rachael Ray

Ingredients

• 2 tablespoons extra virgin olive oil (EVOO)
• 12 crimini mushrooms, sliced
• 1 cup shiitake mushrooms (a couple of handfuls), stems removed, chopped
• 1 cup oyster mushrooms (a couple of handfuls), chopped
• 1/2 tablespoon fresh thyme leaves, chopped
• Coarse salt and pepper
• 12 eggs, beaten
• A dash of half-and-half
• 1 lemon, zested
• 2 scallions, sliced
• 2 teaspoons hot sauce, such as Tabasco brand
• 1/2 cup parmesan cheese