Fritiattt is served with wine, cut into pieces. It tastes good warm and cooled on the spot and is therefore also suitable for a picnic.
Clean and cut the mushrooms. Finely dice the shallots.
Chop flat-leaf parsley finely. Heat oil in a large non-stick frying pan. Sauté the mushrooms and shallots, turning, season with salt and pepper. Mix eggs whipping cream and the parsley, season with salt, season with pepper and pour over the mushrooms in the frying pan.
Cover and cook over medium heat for 10 minutes. Turn the frittata over with the help of a lid, sprinkle with grated Parmesan and bake in the oven at 200 °C (gas 3, convection oven 180 °C) on the 2nd rack from the bottom.
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