Wild Mushroom and Beet Green Frittata

7 eggs
A generous handful of wild mushrooms, sliced if needed
     Cremini, black poplar, etc.
Greens of four beets, chopped
1 clove of garlic, minced
Crushed red pepper
Splash of milk
Parmigiano Reggiano
Salt
Olive oil

Heat oven to 350 degrees.

In a bowl combine eggs, milk, and salt (remember to season well). Set aside for later.

Heat olive oil in a nonstick pan over medium heat. Then add and brown the wild mushrooms till golden. Tip: make a flat even layer of mushrooms to ensure even browning. Add the beet greens and sauté. Finally add the garlic and crushed red pepper. Pour the reserved milk and egg mixture into the pan and cook for 3-5 minutes. Do not disturb the eggs or they will not set correctly. Before moving the pan to the oven, shave the parmigiano reggiano on top. Transfer to the oven and cook for 5-10 minutes, until you can shake the pan and the frittata does not jiggle. Remove and let cool for 5 minutes. For the "daring" use a rubber spatula and carefully remove the frittata from the pan. If this is too difficult, serve directly from the pan.

Thank you Lexi Adams for taking the pics while my camera was away.