1.Preheat oven to 350 degrees. Heat olive oil in a medium ovenproof skillet over medium heat. Add scallions, mushrooms, and 1/2 teaspoon salt; cover, and cook until the vegetables are very soft, about 15 minutes. (The vegetables start out piled high, but they cook down quickly.)
2.In a large bowl, whisk together eggs and 1/4 teaspoon each salt and pepper. Pour egg mixture over the vegetables, stir for 2 minutes, then cook for 3 to 4 minutes more. Sprinkle cheese over the frittata, and bake in the oven for 15 minutes.
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|Serving Size: 1 Serving (616g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 495 (62%)|
|Amt Per Serving||% DV|
|Total Fat 55g||73 %|
|Saturated Fat 17.9g||90 %|
|Monounsaturated Fat 21.3g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 2126mg||654 %|
|Sodium 898.4mg||31 %|
|Potassium 809.8mg||21 %|
|Total Carbohydrate 7.7g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 6.5g|
|Protein 68.5g||98 %|
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Calories per serving: 798
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