Instructions: Preheat Oven to 350. Heat oil in (oven proof) skillet over medium heat. Add and saute the scallions and add parsley when scallions are almost done. Add Mushrooms and saute another 3-4 minutes. Drain any excess water that may have accumulated in the pan. Lightly beat together the eggs, sour cream, and add the cheese, add the Mushroom mixture and pour back in skillet. Cook until bottom is set then lift the bottom of frittata so egg liquid can run underneath. Do this until all set (about 2 minute). Place skillet in oven and cook until the frittata is set and dry to the touch about 2 to 4 minutes. DO NOT leave in oven too long or Frittata will get tough. When done cut into wedges and serve with a Spinach Salad or a Tomato Soup (Home made of course not that canned stuff).

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.